Spaghetti Florentine Casserole
Indulge in the comforting flavors of this Spaghetti Florentine Casserole, a baked pasta dish that combines velvety ricotta, creamy mozzarella, and fresh baby spinach for a hearty yet wholesome meal. Perfectly cooked spaghetti is tossed with a luscious blend of cheeses, Italian seasoning, and a hint of red pepper flakes, then layered with rich marinara sauce and baked until golden and bubbly. This easy-to-make casserole is an ideal weeknight dinner option, offering a fulfilling combination of textures and flavors in every bite. With minimal prep time and simple ingredients, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 cups baby spinach
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups marinara sauce
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain, return to the pot, and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the ricotta cheese, heavy cream, grated Parmesan, 1 cup of shredded mozzarella, Italian seasoning, red pepper flakes, salt, and black pepper. Mix thoroughly.
Stir the cooked spinach into the cheese mixture, ensuring it is evenly distributed.
Add the spaghetti to the cheese and spinach mixture, tossing carefully to coat all the noodles.
Spread 1 cup of marinara sauce evenly across the bottom of the greased baking dish.
Place the spaghetti mixture on top of the marinara sauce, spreading it out evenly.
Top the casserole with the remaining 1 cup of marinara sauce, making sure to spread it evenly over the surface.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Let the casserole cool for 5 minutes before serving. Garnish with extra Parmesan cheese or fresh basil if desired.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.9 g | 278% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 17.6 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3830 mg | 295% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 635 mg | 14% | |
*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.
