Nutrition info - Recipes

Creamy Spinach & Pasta Casserole

Popeye knew what he was talking about when he sang, "I am strong to the finch, cause I eats my spinach." When it comes to taste this delicious casserole shows off its mouthwatering muscles in every bite. The tomato basil sauce will be the final touch! Make your own sauce and use good olive oil.

Creamy Spinach & Pasta Casserole


For 12 people

  • 12 ounce(s) pkg. of medium seashell pasta
  • 1 (10 oz.) package frozen chopped spinach, thawed
  • 2 eggs
  • 1/4 cup(s) olive oil
  • 1/2 cup(s) breadcrumbs
  • 29 ounce(s) jars tomato basil sauce
  • 8 ounce(s) package shredded Cheddar cheese
  • 8 ounce(s) package shredded Mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
  3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and breadcrumbs.
  4. Cover the bottom of a 9x13-inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
  5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Ready in 1 hour 15 min

Nutrition facts

  • Kcal: 315.74 kcal
  • Fibers (g): 1.85g
  • Sodium (mg): 749.11mg
  • Carbs: 22.53g
  • Fat: 19.43g
  • Saturated fat (g): 6.86g
  • Proteins: 14.27g