Hello, comfort food!! I mean seriously?! Is there any better comfort food than a big bowl of pasta? I have so many favs :
- plain noodles drowning in butter
- pumpkin mac & cheese
- Angela’s creamy avocado pasta
- this cheesy spinach pasta casserole
I love pasta! It’s versatile, easy to make, and so satisfying to eat! I also love garlic. ALOT. Which makes this Cheesy Spinach Pasta Casserole my dream dish. With a whole bulb of roasted garlic in it, you may want to avoid taking the leftovers to the office for lunch. Or not … but don’t say I didn’t warn you. 🙂
To balance all the pasta I eat, I try to stick with whole grains so you’ll notice I usually use whole-wheat pasta. Unless I’m feeling like something a little different and give spelt or kamut pasta a try. Whole-wheat pasta can be a bit tricky though, and often has white (or wheat’) flour hiding in it. If you’re looking for 100% whole-wheat check the ingredient list to be sure you’re getting the real deal!
While we’re checking ingredient labels, let me tell you about a pet peeve I have with tomato sauce … Ever notice how many have sugar in them? Why the heck do you need sugar in tomato sauce?!? Hint – you don’t! The one pictured below happens to be the only brand at my local grocery store that doesn’t have sugar or citric acid in it, so it’s what I use when I don’t want to make my own (i.e. 95% of the time).
See those little grape tomatoes in the picture down there? Those beauties are absolute gems in this dish. They create little bursts of flavour with every bite! I cut about half of my tomatoes in half, but it’s totally unnecessary. Just throw the whole pint in, along with a container of baby spinach. A dish loaded with veggies that requires zero cutting, chopping, etc?! #WINNING
Total assembly time for this recipe – 8 minutes! If that doesn’t make this recipe a winner I don’t know what does … maybe all the cheese! 😉
- 1 bulb garlic
- 6 cups baby spinach 1 package
- 1 cup grape tomatoes 1 package
- 1/2 package whole-wheat pasta
- 1 jar tomato sauce 740mL jar
- 2 1/2 cups grated mozzarella
Preheat the oven to 400 degrees.
Cut the top off the bulb of garlic. Lightly drizzle with olive oil, wrap in tin foil and place in the oven for 40 mins to roast.
Boil water. Add 1/2 package of pasta (any kind will work). Cook until al dente (approx. 8 mins).
Add the spinach, grape tomatoes, and tomato sauce to a casserole dish.
Add the cooked pasta to the casserole dish & cover with 1 1/2 cups of the grated mozzarella.
Once the garlic is roasted, remove the skin and add to casserole dish. Reduce oven to 375 degrees.
Mix all ingredients well and bake for 28 minutes.
Sprinkle the remaining cup of mozzarella on top of dish and bake for another 2 minutes until bubbling. Enjoy!
Any type of pasta will work but I prefer a spiral noodle (like Rotini) for this dish.