Baked Pasta with Spinach, Garlic & Parmesan
Time: 45 Minutes
Servings: 4-6 Servings
Ingredients
- 12 oz Rigatoni, Penne or Ziti Pasta
- 3 T Olive Oil
- 5 Cloves Garlic, thinly sliced
- ½ tsp Red Pepper Flakes
- 5 oz Fresh Spinach
- 1 C Heavy Cream
- ½ C Whole Milk
- 1 C Freshly Grated Parmesan Cheese
- ½ tsp Kosher Salt
- ½ tsp Freshly Cracked Black Pepper
- ½ tsp Dried Oregano
- 1 C Shredded Mozzarella
Instructions
- Preheat the oven to 375°F and lightly oil a baking dish.
- Boil the pasta in well-salted water until just shy of al dente; drain and set aside.
- Warm the olive oil in a wide skillet over medium heat.
- Sauté the garlic gently until fragrant and just beginning to turn golden, about 1 minute.
- Stir in the red pepper flakes and spinach, cooking until the spinach wilts completely.
- Pour in the cream and milk, then season with salt, pepper, and herbs.
- Simmer the sauce for 2–3 minutes, just until slightly thickened.
- Fold the cooked pasta into the sauce, coating everything evenly.
- Add the Parmesan (and mozzarella, if using) and stir until combined.
- Transfer the mixture to the prepared baking dish.
- Top with an extra handful of Parmesan.
- Bake uncovered until bubbling and lightly golden on top, about 25–30 minutes.
- Rest for 5 minutes before serving so the sauce settles.
Go Rogue by adding a thin layer of breadcrumbs tossed in olive oil and Parmesan on top before baking.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.