Spinach Pasta Pie
Indulge in the comfort of a hearty *Spinach Pasta Pie*, a unique twist on traditional baked pasta that's as impressive as it is delicious. Featuring tender al dente penne pasta combined with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, this dish is elevated with the earthy goodness of fresh wilted spinach and a hint of nutmeg. Baked to golden perfection in a springform pan and finished with a crispy breadcrumb topping, this savory pie makes for a stunning centerpiece at dinner parties or a cozy weeknight meal. Easy to slice and serve, it’s a crowd-pleasing recipe that pairs well with a crisp side salad or a glass of your favorite white wine. Perfect for vegetarians and pasta lovers alike, this recipe is ready in just an hour and serves six generous portions.
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Recipe Information
Ingredients
- 300 grams dry penne pasta
- 250 grams fresh spinach
- 200 grams ricotta cheese
- 200 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 2 large eggs
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 1 tablespoon unsalted butter
- 3 tablespoons breadcrumbs
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 9-inch springform pan with butter.
Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat, drain any excess liquid, and let it cool slightly.
In a large mixing bowl, combine the ricotta cheese, 150 grams of shredded mozzarella, grated Parmesan, eggs, cooked spinach, salt, black pepper, and nutmeg. Mix well until fully combined.
Add the cooked pasta to the spinach and cheese mixture. Toss until the pasta is evenly coated.
Sprinkle 1 tablespoon of breadcrumbs evenly over the bottom of the prepared springform pan.
Transfer the pasta mixture into the pan, pressing down gently to compact it. Smooth the top with a spatula.
Sprinkle the remaining 50 grams of mozzarella cheese and 2 tablespoons of breadcrumbs over the top.
Bake the pasta pie in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are bubbling.
Remove from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen the pie, then carefully release the springform pan.
Slice into wedges and serve warm. Enjoy your delicious Spinach Pasta Pie!
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 803 mg | 35% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 463 mg | 36% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 190 mg | 4% | |
*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.
