“Hubby went back for thirds and even the kids ate it up. I’ll be making it again soon!”
This Spanakopita Casserole is a delightful and easy-to-make dish that combines the classic flavors of spinach and feta in a comforting pasta bake. It’s a perfect weeknight meal or a crowd-pleasing dish for gatherings.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Penne Pasta | 16-ounce box |
| Frozen Chopped Spinach | 10-ounce box |
| Fresh Spinach (Alternative) | 1 pound, chopped |
| Feta Cheese | 1 1/2 cups, crumbled |
| Fresh Dill | 1/4 cup, chopped |
| Dried Dill (Alternative) | 3 teaspoons |
| Ricotta Cheese | 15-ounce tub |
| Salt | Pinch |
| Pepper | Pinch |
| Part-Skim Mozzarella Cheese | 8-ounce package |
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Pasta and Spinach:
- Cook the penne pasta on the stovetop for 5 minutes.
- Just before draining the pasta, add the frozen spinach to thaw it. If using fresh spinach, add it at this time to flash cook it.
- Drain the pasta and spinach, reserving 1/2 cup of the pasta cooking water.
- Combine Ingredients:
- In a large bowl, combine the cooked pasta and spinach with the feta cheese (reserve 1/4 cup for topping), dill, ricotta cheese, salt, pepper, and the reserved pasta water.
- Prepare Baking Dish:
- Pour the pasta mixture into a 9×13 inch (3-quart) baking dish.
- Top with Cheese:
- Sprinkle the remaining 1/4 cup of feta cheese and the mozzarella cheese over the top of the pasta mixture.
- Bake:
- Cover the baking dish and bake for 25 minutes.
- Uncover the dish and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the casserole cool slightly before serving. Enjoy!
