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
Ingredients
| 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 |
directions
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.
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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.
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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.
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4
When the spinach has cooked down, season with a pinch of kosher salt. Stir in the cooked pasta.
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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.
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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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