Creamy Spinach Pasta One-Pot

A comforting and flavorful one-pot casserole featuring tender pasta, fresh spinach, and a creamy cheese sauce. Perfect for busy weeknights and sure to please the whole family.

This creamy spinach pasta one pot casserole has become a favorite in my house for quick weeknight dinners.

Ingredients

• Pasta: 300 g (10 oz) penne or fusilli pasta (uncooked)
• Vegetables: 200 g (7 oz) fresh baby spinach roughly chopped, 1 medium onion finely chopped, 2 cloves garlic minced
• Dairy & Liquids: 700 ml (3 cups) vegetable broth, 200 ml (3/4 cup + 2 tbsp) heavy cream, 120 g (1 cup) grated mozzarella cheese, 50 g (1/2 cup) grated Parmesan cheese, 2 tbsp cream cheese
• Seasonings: 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp ground nutmeg, Salt and black pepper to taste, Pinch of chili flakes (optional)
• Garnish: Fresh parsley chopped (optional), Extra Parmesan cheese (optional)

Instructions

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Step 1:

In a large, deep skillet or Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onion and cook for 2 3 minutes until softened.

Step 2:

Add the minced garlic and cook for 30 seconds until fragrant.

Step 3:

Stir in the uncooked pasta, vegetable broth, and heavy cream. Bring to a gentle boil, then reduce the heat to a simmer.

Step 4:

Add the dried oregano, basil, nutmeg, salt, pepper, and chili flakes if using. Stir well.

Step 5:

Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.

Step 6:

Add the chopped spinach and cream cheese. Continue to cook, stirring occasionally, until the pasta is al dente and the spinach is wilted (about 5 7 minutes).

Step 7:

Stir in the mozzarella and Parmesan cheese until melted and the sauce is creamy.

Step 8:

Taste and adjust seasoning as needed.

Step 9:

Serve hot, garnished with fresh parsley and extra Parmesan if desired.

Check doneness of meats, candy, and baked goods instantly for safer, perfectly cooked results.

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Check doneness of meats, candy, and baked goods instantly for safer, perfectly cooked results.

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My family loves gathering around the table to enjoy this hearty casserole especially on chilly evenings.

Notes

For extra flavor add sautéed mushrooms or sun dried tomatoes. Substitute whole wheat pasta for added fiber. To make it vegan use plant based cream cheese and pasta.

Required Tools

Large deep skillet or Dutch oven, Cutting board and knife, Wooden spoon or spatula, Measuring cups and spoons

Nutritional Information

Calories 570, Total Fat 27 g, Carbohydrates 60 g, Protein 20 g per serving

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Cushioned mats provide comfort while cooking, absorbing spills near the sink and stove for cleaner meal prep.

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This casserole is an easy satisfying meal perfect for busy nights and family dinners.

Recipe FAQs

→ Can I use different types of pasta?

Yes, penne or fusilli work best, but you can substitute with other shapes that hold sauce well.

→ How can I make this dish vegan?

Replace dairy cream and cheeses with plant-based alternatives and use vegan-friendly pasta.

→ What are good additions to enhance flavor?

Sautéed mushrooms or sun-dried tomatoes add extra depth and complexity.

→ Is it possible to prepare this ahead of time?

You can prepare the base and refrigerate, then reheat gently while stirring before serving.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3 days and reheat with a splash of broth or cream.