Photo: Spinach Pasta Bake

Spinach Pasta Bake

Spinach Pasta Bake recipe from Down to Earth Organic and Natural.

Yield: 
6 - 8 Servings

Recipe Categories:

Entrees Nut-FreeSoy-Free

Updated: Mon, 05/13/2019 - 9:05pm

Ingredients

  • 1 (16-ounce) package penne pasta
  • 3 Tablespoons olive oil
  • 1¼ cups diced onion
  • 4-5 garlic cloves, minced
  • 1 medium zucchini, cut into small quarters (yields about 1½ cup)
  • 1 Tablespoon dried basil
  • ¾ teaspoons dried thyme
  • ¾ teaspoons dried oregano
  • ¼ teaspoon red chili flakes
  • 3 cups milk or milk alternative + 1 cup
  • 6 Tablespoons cornstarch
  • 1 cup grated Parmesan cheese, divided in half
  • Salt and pepper to taste
  • ¼ cup nutritional yeast
  • 1 cup chopped artichoke hearts
  • ¾ cup chopped sun-dried tomatoes
  • 3 cups chopped spinach

Instructions

  1. Cook pasta according to package directions. Set aside.
  2. Preheat oven to 350°. Grease a 9”x13” baking dish and set aside.
  3. Heat oil in a skillet over medium-high heat. Add onion and garlic and sauté until onions begin to brown.
  4. Add zucchini, basil, thyme, oregano and chili flakes. Sauté for 2-3 minutes.
  5. Stir in 3 cups milk.
  6. In a small bowl, combine 1 cup milk and cornstarch. Wisk into sauce. Add ½ cup Parmesan cheese. Season with salt and pepper.
  7. Cook until sauce begins to thicken, about 5-7 minutes.
  8. Remove from heat and whisk in nutritional yeast.
  9. Pour sauce over pasta. Add artichoke hearts, sun-dried tomatoes and spinach. Gently fold to combine.
  10. Pour mixture into prepared baking dish. Sprinkle with remaining Parmesan cheese.
  11. Bake for 20 minutes or until cheese is golden brown. Enjoy!