Pasta and Spinach Gratin

This luxurious baked pasta dish is a secret superhero, hiding nutrient-packed spinach in its creamy depths. Even avowed greens haters won’t be able to resist this garlicky, cheesy, golden goodness.

Casey Barber

Pasta and Spinach Gratin

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    1 pound tubular pasta (rigatoni, ziti, or penne) 6 cups fresh baby spinach
    3 tablespoons olive oil 1 pinch kosher salt
    2 cloves garlic, minced 1 cup cream
    1/2 teaspoon chili flakes 1/4 cup finely grated Parmesan or Pecorino Romano cheese


    Prep: 5 min Total:
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    • 1

      Preheat the oven to 375. Grease a 9”x13” rectangular casserole dish or large oval gratin dish.

    • 2

      Bring a stockpot of salted water to a boil and add the pasta. Cook until just a little less than al dente, according to package instructions, and drain.

    • 3

      While the pasta water comes to a boil, heat the oil in a large skillet or saucepan over medium-low heat. Add the garlic and chili flakes and cook, stirring, for 1 minute before adding the spinach. You may need to add the spinach in batches, stirring to wilt the leaves and make room before adding another handful.

    • 4

      When the spinach has cooked down, season with a pinch of kosher salt. Stir in the cooked pasta.

    • 5

      Pour the spinach and pasta mixture into the prepared casserole dish. Pour the cream over the pasta and sprinkle the Parmesan cheese evenly on top.

    • 6

      Bake, uncovered, for 30 minutes, until the top of the gratin is golden brown and crunchy and the cream sauce is bubbly.

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