August 24, 2018
Dinner, Lunch, Main Dish,
Pasta, Penne, Vegetables, Spinach, North American, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, No Eggs, Vegetarian more
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"This is easy one-bowl mixing and no cheese sauce to premake, this can all be made ahead and refrigerated until ready to bake, Not a fan of spinach? no problem you can omit, this is very versatile you can add in cooked leftover chicken, turkey or cooked diced bacon, for some crunch add in some chopped water chestnuts or diced celery, the possibilities are endless! This is a killer recipe!... Waist-watchers If your watching your fat intake I suggest to pass this one by. Prep time does not include cooking the pasta or spinach. Photo shown before baking."
Preheat oven to 350 degrees F (bottom oven rack).
In a medium bowl using a whisk, combine first 9 ingredients until well combined (about 20 seconds).
Using a spoon mix in the spinach until well combined, then in both cheeses.
Lastly, mix in the cooked pasta.
Transfer to a medium-size baking dish or two small dishes.
Top with Parmesan cheese or other cheeses.
** NOTE: at this point you can place in refrigerator for up to 48 hours. Leave out on counter 30 minutes before baking
Bake uncovered (bottom rack) in a 350 degree oven for about 25 mins (do not over bake or may will become dry).
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This worked out well for us -- very cheesy and good. We did use the whole package of spinach and also whole wheat pasta. Thanks for sharing!