Greek Spinach Pasta Bake Recipe #380913
Layered with spinach, jarred Alfredo sauce and two kinds of cheese, this mouthwatering baked pasta dish is a crowd-pleaser, and easy on the budget!
by JackieOhNo!
1¼ hours | 25 min prep
SERVES 6
- 8 ounces farfalle pasta (3 cups)
- 1 small red onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1 egg
- 1 1/2 teaspoons dried all purpose Greek seasoning
- 1 teaspoon grated lemon zest
- 1 (16 ounce) jar alfredo sauce
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta cheese
- Preheat oven to 350 degrees. Coat a 2-quart baking dish and small nonstick skillet with cooking spray. Cook pasta according to package directions. Drain well; set aside.
- Meanwhile, in the small skillet, cook onion over medium heat until tender, 5 minutes, adding spinach during the last 2 minutes of cooking. Cool.
- In large bowl, combine spinach and onions with ricotta, egg, seasoning, and zest.
- In another bowl, combine Alfredo sauce, water, and lemon juice.
- Spread 1/2 cup sauce mixture in bottom of baking dish. Top with half of the pasta, half of the spinach mixture and half of the remaining sauce; repeat.
- Cover with foil and bake until bubbly, about 30 minutes. Uncover and bake until lightly browned, about 15 minutes, sprinkling with feta cheese during the last 5 minutes of cooking. Cool 10 minutes before serving.
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5 stars