Baked Pasta Casserole
Ingredients
The pasta
-
¾
pound
whole wheat pasta shells
The filling
-
1
large
yellow onion, chopped
-
2
cloves
garlic, chopped
-
4
cups
well-chopped fresh spinach
-
1½
cups
sliced almonds, lightly toasted
-
zest of 2
lemons
The topping
-
8
ounces
mozzarella, shredded or torn into small pieces
The seasoning
-
to taste
sea salt
-
to taste
extra-virgin olive oil
Instructions
- Preheat the oven to 375°F and prepare a large casserole dish with butter or oil.
- Boil the pasta in salted water according to package instructions, then drain and toss with olive oil.
- In a skillet, heat olive oil and sauté the onions with salt until caramelized, then add garlic and spinach, cooking until the spinach wilts.
- Remove from heat, stir in 1 cup of almonds and half of the lemon zest, then mix with the pasta.
- Layer the casserole: sprinkle the bottom with remaining lemon zest, add a layer of pasta, sprinkle with cheese, repeat layers, finishing with cheese on top.
- Cover with foil and bake for 30 minutes until the cheese is bubbly and melty, then serve topped with remaining almonds.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
30mg
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