HOW TO MAKE IT :
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking pan with nonstick spray.
- Add the alfredo sauce, cream, garlic, herbs, and spices to the dish and stir.
- Add the pasta, spinach, and cheeses to the pan and stir gently to evenly coat.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the aluminum foil and gently press down any pasta sticking up from the sauce and then bake for 15 to 20 more minutes until the cheese has started to brown and the pasta is tender.
Notes
- 2 tablespoons of minced garlic may be used instead of paste or you can use ½ teaspoon of garlic powder.
- You can pre-cook the pasta before adding it in which case this only needs to bake uncovered for about 20 to 25 minutes. And you would reduce the cream to 1¼ cups. This option is a little quicker, but reduces the ease of a one dish recipe.
- DO NOT thaw and drain the spinach – the dish needs the water from the spinach to properly cook the pasta to al dente.
- Note that this is bagged chopped spinach, not a traditional block. If you use a block, it will need to be broken up before adding to the dish.
- 1½ teaspoons of Italian seasoning blend may be used in place of the basil and oregano.
- Best eaten right after making for maximum creaminess. It does reheat well but loses some of the saucy texture.
- You could also use rigatoni or ziti instead of penne.
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:
Calories: 775Total Fat: 64gSaturated Fat: 39gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 186mgSodium: 1398mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 23g
