Spinach Alfredo Casserole Recipes

SPINACH ALFREDO PASTA BAKE

Steps:

• Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
• Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
• Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
• Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
• In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

FRESH SPINACH AND FETTUCCINE ALFREDO

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 3 minutes, stirring occasionally, until outside turns white.
• Stir in milk, hot water, mushrooms and sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Chicken Helper box). Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
• Stir in spinach. Cook over medium-high heat about 2 minutes, stirring frequently, until hot. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Sprinkle with cheese.

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

SPINACH RAVIOLI CASSEROLE WITH ALFREDO SAUCE

Steps:

• Lightly grease a 9 x 9 x 3-inch oven proof dish.
• Preheat oven to 350°F.
• Pour enough Alfredo sauce to cover the bottom bottom of the casserole (approx 1/2").
• Top with a single layer of ravioli, a third of the mushrooms and 1/3 of the mozzarella.
• Sprinkle with 1/3 of the chili flakes and 1/3 garlic, season with salt & pepper.
• Repeat layers saving 1/3 of the mozzarella & the parmesan.
• On the last layer pour in the chili sauce spreading it evenly over the top.
• Cover the casserole with foil; bake for 45 minutes, remove foil.
• Top with remaining mozzarella & the parmesan, continue to bake uncovered for approx 15 minutes or until the top is beautifully browned.
• Rest 10 minutes and serve.

SPINACH-ALFREDO CASSEROLE

Steps:

• Heat oven to 350°F.
• Reserve 1/4 cup cheese. Mix remaining cheese with remaining ingredients until blended.
• Spoon into 1-qt. casserole sprayed with cooking spray; top with reserved cheese.
• Bake 25 to 30 min. or until heated through.