Baked Pasta Alfredo with Spinach
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 574, total fat 28 G., saturated fats 17 G., proteins 21 G., carbohydrates 56 G., fiber 4 G., cholesterol 82 mg, sodium 641 mg, sugar 5 G.
Calories 574, total fat 28 G., saturated fats 17 G., proteins 21 G., carbohydrates 56 G., fiber 4 G., cholesterol 82 mg, sodium 641 mg, sugar 5 G.
Alfredo pasta in a wonderful creamy Parmesan sauce becomes even more filling and delicious when served as a casserole. Fried mushrooms and spinach add a touch of richness, while a generous coating of coarse panko breadcrumbs creates a deliciously crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g short pasta, such as feathers or strands
- 1 cup ricotta
- 2 tbsp chopped fresh parsley
- Zest of 1 lemon
- 7 tablespoons of butter
- 1 container (280 g) thinly sliced button mushrooms
- 220 g fresh spinach
- 2 cloves garlic, crushed
- 1 cup dry white wine or lightly salted vegetable broth
- 1 cup low-fat cream (10%)
- 0.5 cups heavy cream
- Lightly salted vegetable broth, as needed
- 1 tbsp. grated parmesan
- 3/4 cup panko breadcrumbs
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Recipes with similar ingredients: pasta, ricotta cheese, Parmesan cheese, cream, white wine, champignon mushrooms, spinach, lemon zest
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the package directions, until al dente. Rinse the pasta under cold water to stop the cooking process and set aside.
- Preheat oven to 350°F (175°C). Grease a 22x32cm baking dish with 1 tablespoon of butter. Combine the ricotta with the parsley and lemon zest in a small bowl and set aside.
- In a large, deep skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and season with salt and pepper. Cook until the mushrooms release their liquid, 5-6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach wilts. Remove the mushrooms and spinach from the skillet, reserving the liquid.
- Add 2 tablespoons of butter to the pan. Pour in the wine, bring to a boil, and simmer for 1.5-2 minutes. Add all the cream, season with salt and pepper, and cook, stirring, until fully incorporated. If the sauce becomes too thick during cooking, you can thin it with a little vegetable broth. When the sauce is ready, remove it from the heat and stir in 3/4 cup of Parmesan.
- Melt the remaining 2 tablespoons butter in a small skillet. Remove from heat and stir in breadcrumbs and the remaining 1/4 cup Parmesan.
- In a greased baking dish, combine the pasta, vegetables, and sauce. Add a little broth if needed. Spoon the ricotta cheese over the pasta, pressing it lightly into the pasta. Sprinkle with the Parmesan breadcrumbs. Cover and continue baking for 20 minutes. Then uncover and continue baking until golden brown, about 20 more minutes.
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