Spinach Alfredo Pasta Pie
Elevate your pasta night with this indulgent Spinach Alfredo Pasta Pie—an irresistible fusion of creamy comfort and savory flavors! This crowd-pleasing dish features tender fettuccine coated in a luscious homemade Alfredo sauce infused with garlic, Parmesan, and wilted spinach. Bound together with ricotta, eggs, and Italian seasoning, the pasta is baked to perfection in a springform pan, creating a golden, cheesy crust of melted mozzarella. Ideal for a cozy family dinner or an impressive potluck centerpiece, this recipe combines the elegance of classic Alfredo with the fun of a baked pasta pie. Ready in just over an hour, it’s a hearty, satisfying meal perfect for spinach lovers and pasta enthusiasts alike!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 4 tbsp Butter
- 3 cloves Garlic, minced
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, grated
- 4 cups Baby spinach, chopped
- 1 cup Whole milk ricotta cheese
- 2 large Eggs
- 2 cups Mozzarella cheese, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Italian seasoning
- 1 spray Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with nonstick cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta until al dente according to package instructions, then drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper.
Stir the chopped spinach into the Alfredo sauce and cook for 2-3 minutes, until the spinach is wilted. Remove the sauce from heat.
In a large mixing bowl, combine the cooked fettuccine, Alfredo spinach sauce, and ricotta cheese. Mix until well coated and evenly distributed.
In a smaller bowl, whisk together the eggs, Italian seasoning, and 1 cup of shredded mozzarella cheese.
Pour the egg mixture into the pasta mixture and stir until fully incorporated. This will help bind the ingredients together as the pie bakes.
Transfer the pasta mixture into the prepared springform pan, pressing it down gently to form an even layer.
Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the pie is set.
Remove the pasta pie from the oven and allow it to cool for 10 minutes. Run a knife along the edges to ensure it doesn’t stick, then carefully release the springform pan.
Slice into wedges and serve warm. Enjoy your Spinach Alfredo Pasta Pie!
Nutrition Facts
Calories |
5007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.5 g | 429% | |
| Saturated Fat | 194.5 g | 972% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1398 mg | 466% | |
| Sodium | 6913 mg | 301% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 25.7 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 4058 mg | 312% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1697 mg | 36% | |
*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.
