Prosciutto Spinach and Pasta Casserole
Indulge in the comforting flavors of this Prosciutto Spinach and Pasta Casserole, a gourmet twist on a classic baked pasta dish. Perfectly al dente penne pasta is coated in a rich, velvety cheese sauce made from a blend of Parmesan and mozzarella, infused with a hint of nutmeg for warmth. Layers of sautéed garlic spinach and savory, paper-thin prosciutto add depth and sophistication to every bite, while a golden, crispy topping of panko breadcrumbs brings irresistible crunch. Ready in just under an hour, this easy-to-make casserole is ideal for feeding a crowd or elevating a weeknight dinner. Serve it alongside a fresh garden salad and crusty bread for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 8 slices prosciutto
- 6 cups fresh spinach
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 0.5 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg
- 0.5 cups panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a light coating of olive oil.
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to the package instructions, then drain and set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach in batches and cook until wilted, then remove from the heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden. Gradually whisk in the milk and heavy cream, continuing to whisk until the mixture thickens, about 3 to 4 minutes.
Stir in 3/4 cup of the Parmesan cheese, 3/4 cup of the mozzarella cheese, salt, black pepper, and nutmeg. Remove the sauce from the heat.
In a large bowl, combine the cooked pasta, sautéed spinach, and cheese sauce. Mix well to coat the pasta evenly.
Layer half of the pasta mixture in the prepared casserole dish. Place the prosciutto slices evenly over the pasta layer, then add the remaining pasta mixture on top.
Sprinkle the remaining Parmesan and mozzarella cheeses evenly over the top of the casserole.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture over the cheese layer.
Bake the casserole in the preheated oven for 20 to 25 minutes, or until the top is golden brown and bubbly.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 6474 mg | 281% | |
| Total Carbohydrate | 327.5 g | 119% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 33.3 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2637 mg | 203% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2042 mg | 43% | |
*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.
