Best 11 Creamy Spinach Pasta Casserole Recipes

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Indulge in a culinary delight with our creamy spinach pasta casserole, a delectable dish that combines the richness of cheese, the vibrancy of spinach, and the comfort of pasta. This casserole is not just a meal; it's an experience. Dive into the creamy sauce, perfectly seasoned with garlic, nutmeg, and Parmesan cheese, as it envelops the tender spinach and al dente pasta. Each bite is a symphony of flavors, textures, and aromas. Whether you're a seasoned cook or a novice in the kitchen, this recipe guarantees a restaurant-quality dish that will impress your taste buds and leave you craving more. In this article, we present two irresistible variations of this classic casserole: the classic creamy spinach pasta casserole and a tantalizing sun-dried tomato and spinach pasta casserole. Get ready to embark on a culinary journey that will elevate your taste buds and make you the star of any dinner party.

Here are our top 11 tried and tested recipes!

CHERYL'S SPINACH CHEESY PASTA CASSEROLE



Cheryl's Spinach Cheesy Pasta Casserole image

This recipe was given by a friend and it instantly became a favorite! It tastes great as leftovers as well! Enjoy!

Provided by FBERLAGE

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h15m

Yield 12

Number Of Ingredients 8

1 (12 ounce) package medium seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs
¼ cup olive oil
½ cup bread crumbs
1 ½ (26 ounce) jars tomato basil pasta sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
  • Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
  • Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
  • Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 38 g, Cholesterol 64.4 mg, Fat 18 g, Fiber 4.2 g, Protein 17 g, SaturatedFat 7.5 g, Sodium 668.2 mg, Sugar 9.8 g

CREAMY SPINACH AND PEPPERONI BAKED PASTA



Creamy Spinach and Pepperoni Baked Pasta image

Fresh ricotta, asiago and pecorino lend a creamy touch to this baked rigatoni with sauteed pepperoni and homemade tomato sauce.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
1 cup fresh ricotta
1 cup thinly sliced pepperoni
1 pound dried rigatoni
10 ounces frozen chopped spinach, thawed and squeezed dry
3 cups shredded Asiago
1 cup grated pecorino

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

CREAMY SPINACH PASTA



Creamy Spinach Pasta image

This easy Spinach Pasta recipe has a creamy garlic Parmesan sauce with simple seasonings and a hint of lemon juice. It's an easy 30-minute meal that you can make with any kind of noodles!

Provided by Stephanie

Categories     Main Course

Time 30m

Number Of Ingredients 13

½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon mustard powder
¼ teaspoon garlic powder
4 Tablespoons salted Butter
3 cloves garlic (minced)
2 Tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half ((half milk/half cream))
3 teaspoons Lemon Juice
¾ cup Parmesan cheese (finely grated from a block)
1 ½ cups spinach
½ pound ziti rigati (penne works well too)

Steps:

  • Prep Work: Heat salted water for the pasta while you measure out your ingredients prior to beginning, as this recipe goes fast.

Nutrition Facts : Calories 489 kcal, Carbohydrate 50 g, Protein 17 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 65 mg, Sodium 653 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving

CREAMY SPINACH TUNA CASSEROLE



Creamy Spinach Tuna Casserole image

This tuna casserole is anything but basic. We took a classic recipe and dressed it up with cheesy crescent pinwheels and spinach. And thanks to rotisserie chicken, your tuna noodle casserole can easily be transformed into chicken noodle casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 8

5 cups uncooked wide egg noodles (8 oz)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 cups shredded Cheddar cheese (8 oz)
1 can (12 oz) solid white tuna in water, drained
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 cup milk
2 teaspoons grated lemon peel
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; heat until bubbly. Spoon mixture into casserole.
  • Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
  • Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g

CREAMY PASTA CASSEROLE



Creamy Pasta Casserole image

This easy meal uses cream cheese to add an extra creamy texture to ingredients that are usually on hand. Quick and delicious!

Provided by Crystal Wold

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 8

Number Of Ingredients 9

1 (12 ounce) package farfalle (bow tie) pasta
½ (8 ounce) package cream cheese, softened
1 (24 ounce) jar pasta sauce
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
1 pound ground beef
1 onion, minced
2 cloves garlic, minced
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
  • Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
  • Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
  • Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 44.5 g, Cholesterol 57.1 mg, Fat 16.1 g, Fiber 4 g, Protein 19.6 g, SaturatedFat 7.3 g, Sodium 465.1 mg, Sugar 9.6 g

CREAMY SPINACH & RIGATONI BAKE



Creamy Spinach & Rigatoni Bake image

Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 12

1 package (16 ounces) rigatoni
8 ounces sliced pancetta, chopped
3/4 cup butter, cubed
1/2 cup chopped onion
3/4 cup all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon pepper
5-1/4 cups 2% milk
4 cups shredded Italian cheese blend
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

CREAM CHEESE SPINACH CASSEROLE



Cream Cheese Spinach Casserole image

A delicious and easy to make creamed spinach dish. Great for holidays or simply dinner for the family. This recipe yields a large quantity for holiday gatherings. Half the recipe if you're just serving your family.

Provided by Kevin Peterson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 10

Number Of Ingredients 8

cooking spray
1 tablespoon olive oil, or as needed
2 cups chopped onions
salt and ground black pepper to taste
1 ½ pounds cooked chicken breast, shredded
2 (9 ounce) packages fresh spinach, chopped
2 (8 ounce) tubs whipped cream cheese
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a medium or large casserole dish with cooking spray.
  • Heat oil in a large skillet over medium-high heat. Add onions and a generous pinch of salt and pepper; saute until onions are translucent, about 5 minutes. Transfer to a large mixing bowl.
  • Add cooked chicken to the onions. Mix in spinach and cream cheese until combined; you can add spinach a little bit at a time to make it easier. Add 1/2 of the mozzarella cheese and stir until everything is thoroughly incorporated and cream cheese has no clumps remaining. Transfer to the prepared casserole dish and sprinkle with remaining mozzarella.
  • Bake in the preheated oven until cheese has melted and filling is bubbling, about 30 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 391.3 calories, Carbohydrate 7 g, Cholesterol 128.9 mg, Fat 25 g, Fiber 1.7 g, Protein 34.5 g, SaturatedFat 14.2 g, Sodium 450.3 mg, Sugar 2 g

CHICKEN AND SPINACH PASTA CASSEROLE



Chicken and Spinach Pasta Casserole image

Great tasting casserole; I'm not a big spinach fan myself but these greens are covered up well. Look out Popeye!

Provided by TheDancingCook

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups cooked elbow macaroni
6 slices bacon, cooked crisp and crumbled
2 cups cubed cooked chicken
1 1/3 cups French's French fried onions, divided
1 (10 3/4 ounce) can cream of mushroom soup
1 cup sour cream
1 (10 ounce) package frozen chopped spinach, thawed and drained well
1/8 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese, divided

Steps:

  • Preheat oven to 375°F.
  • Cook pasta and drain.
  • Cook bacon on stove or in microwave.
  • Cook chicken and drain.
  • Return above into saucepan with 2/3 cup French Fried Onions.
  • In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese.
  • (It will form into a consistency somewhat of a dip).
  • Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the "dip" mix.
  • Repeat layers.
  • Bake uncovered at 375°F for 30 minutes or until heat through.
  • Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.

CREAMY SPINACH CASSEROLE



Creamy Spinach Casserole image

This is a recipe from The Stone House, a Bed and Breakfast in Chester, Ill. (By the way, Chester is the home of Pop-Eye the Sailor, so you'd better eat your spinach!)

Provided by papergoddess

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 (3 ounce) package softened cream cheese
4 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
parmesan cheese

Steps:

  • Mix together spinach, cream cheese, sour cream and soup.
  • Pour mixture into and oven-proof casserole.
  • Sprinkle liberally with parmesan cheese (or you could substitute buttered bread crumbs).
  • Bake@ 350 F for 30-45 minutes.

Nutrition Facts : Calories 267.5, Fat 19.7, SaturatedFat 10.2, Cholesterol 36.5, Sodium 716.8, Carbohydrate 16.1, Fiber 6.6, Sugar 3, Protein 12.1

CHICKEN AND SPINACH PASTA CASSEROLE RECIPE



Chicken and Spinach Pasta Casserole Recipe image

A delicious and simple casserole filled with yummy chicken, pasta and spinach!

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 13

10 oz rigatoni pasta (uncooked)
1 pkg package frozen chopped spinach (thawed and drained)
2 teaspoon olive oil
1 onion (diced)
4 teaspoon minced garlic
3 boneless, skinless chicken breasts (cubed)
14.5 ounces diced tomatoes (undrained)
24 ounces marinara sauce
3 Tablespoon tomato paste
1¼ teaspoon dried basil
¾ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
½ cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
  • Cook pasta according to package directions and drain.
  • Place spinach on paper towel and squeeze until almost all moisture has been removed.
  • Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
  • Add chicken and cook until no longer pink, stirring occasionally.
  • Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
  • Simmer 5 minutes, uncovered stirring occasionally.
  • Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
  • Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
  • Bake for 20 minutes and serve.

Nutrition Facts : Calories 358 kcal, Carbohydrate 51 g, Protein 26 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 43 mg, Sodium 897 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

CREAMY BEEF AND PASTA CASSEROLE WITH SPINACH



Creamy Beef and Pasta Casserole With Spinach image

I created this casserole while trying to use up some ingredients I had. It came out sooooo good. Sometimes I had some green pepper and/or mushrooms. It's a regular favorite!

Provided by Parsley

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 small white onion, chopped
2 garlic cloves, minced
1 1/4 lbs ground beef
16 ounces large shell pasta or 16 ounces elbow macaroni
10 ounces frozen chopped spinach, thawed and drained
8 ounces cream cheese, softened and cut into cubes
1 (29 ounce) can tomato sauce
2 cups shredded cheddar cheese, divided
2 teaspoons fresh thyme
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Brown ground beef in a skillet with onion and garlic. Drain.
  • While beef is browning, prepare pasta in a large pot according to package directions. Drain pasta and set aside.
  • Return empty pasta pot to stove and over med-low heat, stir together tomato sauce and cream cheese until cream cheese is melted and mixture is smooth.
  • Reduce heat to low. Add 1 cup of the cheddar cheese; stir well. Add thyme, oregano, basil, salt and pepper. Stir well.
  • Add drained pasta, drained browned beef mixture and drained spinach to pot. Gently stir to combine and coat well.
  • Pour into a 13 x 9" baking dish or similar size casserole dish. Sprinkle with remaining 1 cup cheddar cheese.
  • Bake at 350 for 25-30 minutes or until cheese is melted and starting to slightly brown.

Nutrition Facts : Calories 836.1, Fat 41.7, SaturatedFat 22.2, Cholesterol 145.4, Sodium 1268.2, Carbohydrate 72.4, Fiber 6.4, Sugar 8.4, Protein 43.7

Tips:

  • Use fresh spinach for the best flavor and texture. If you only have frozen spinach on hand, be sure to thaw and squeeze out as much excess moisture as possible before using.
  • Don't overcook the spinach. It should be wilted but still have some bite to it.
  • Use a good quality cheese. This will make a big difference in the flavor of the casserole.
  • Don't skimp on the garlic. It adds a lot of flavor to the dish.
  • Serve the casserole immediately. It's best when it's hot and bubbly.

Conclusion:

This creamy spinach pasta casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up any leftover spinach. With its creamy sauce, tender pasta, and flavorful spinach, this casserole is sure to be a hit with the whole family.

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