Florentine Fettuccine Casserole
Indulge in the creamy decadence of Florentine Fettuccine Casserole, a comforting baked pasta dish that combines tender fettuccine, a velvety garlic-infused cream sauce, and a generous helping of melted Parmesan and mozzarella cheeses. This casserole is elevated with the freshness of baby spinach and a touch of nutmeg, creating a harmonious balance of flavors that’s both rich and satisfying. Perfect for busy weeknights or a crowd-pleasing dinner, this easy-to-make recipe comes together in just under an hour and bakes to golden, bubbly perfection. Garnish with freshly chopped parsley for a pop of color and a hint of herbaceousness, and serve this cheesy, spinach-packed pasta masterpiece straight from the oven for a meal that’s sure to delight.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 3 units garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 5 cups baby spinach leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp ground nutmeg
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a light coating of olive oil or non-stick spray and set aside.
Cook the fettuccine pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
In a large, deep skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Whisk in the all-purpose flour and cook for 1 minute to create a roux, stirring constantly.
Gradually pour in the milk and heavy cream, whisking constantly to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce begins to thicken.
Stir in the grated Parmesan cheese and 1 cup of the mozzarella cheese, mixing until melted and smooth.
Add the baby spinach leaves to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted.
Season the sauce with salt, black pepper, and ground nutmeg. Remove the skillet from heat.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the sauce.
Transfer the fettuccine mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of shredded mozzarella cheese over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley if desired.
Serve warm and enjoy your creamy Florentine Fettuccine Casserole!
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 5370 mg | 234% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 36.5 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2835 mg | 218% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
