Baked Spinach Rotini Alfredo
Servings: 8
  • 1 box of dried rotini pasta
  • 2 cloves garlic chopped
  • 1 small onion diced
  • 2 cups light cream
  • 1/4 teaspoon nutmeg
  • 1 cup Parmesan cheese plus 1/2 cup extra for topping and to serve
  • 1 cup shredded or cubed mozzarella cheese plus 1/2 cup extra for topping
  • 3 cups fresh spinach
  • Salt and pepper to taste
  • Parmesan and fresh basil to serve
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large 12" sauté pan over medium heat, cook onions and garlic in a little butter until lightly golden and tender, about 5 minutes. 

  3. As onions are cooking, cook pasta per package directions in boiling, salted water until just done (for me, this was about 8-9 minutes of cook time.) Drain but don't rinse pasta. 

  4. Add cream, 1 cup parmesan cheese, and nutmeg. Season with salt and pepper, and reduce heat to medium-low. Cook until cream reduces and sauce is thickened, about 20 minutes.

  5. Add pasta and spinach to pan, stir, and cover until spinach has wilted slightly, about 3 minutes. 

  6. Add mozzarella, then transfer the mixture to an oven-safe baking dish and top with remaining 1/2 cup each mozzarella and Parmesan.

  7. Bake approximately 30-45 minutes or until brown and bubbly. At the end of cooking, you may choose to broil on high for 1-2 minutes until even more brown crust on top.
  8. Serve topped with Parmesan and torn basil leaves.