Cheryl's Spinach Cheesy Pasta Casserole

SUBMITTED BY: FBERLAGE PHOTO BY: Lily

"This recipe was given by a friend and it instantly became a favorite! It tastes great as leftovers as well! Enjoy!"

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

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INGREDIENTS

1 (12 ounce) package medium seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed
2 eggs
1/4 cup olive oil
1/2 cup bread crumbs
1 1/2 (26 ounce) jars tomato basil pasta sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese

READ REVIEWS (109)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

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REVIEWS

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Reviewed on May 29, 2003 by Daniel den Hoed

This was extremely tasty! Like an easier version of stuffed shells. To make the recipe a little less fattening, we added only 1 tablespoon of oil and filled the rest of the 1/4 cup in the recipe with skim milk. Tasted great!

9 users found this review helpful

Reviewed on Feb. 4, 2003 by Amanda P.

This was delicious! The taste was great. There are a couple of things that I would change. First, add a lot more cheese, and wait to add the cheese to the top until the last 15 minutes. When I pulled it out of the oven, the cheese had browned, and it was tough. Perhaps covering the dish prior to baking would change that. Also, add herbs and spices! Garlic would be awesome in this dish--fresh basil and some oregano would definately be good. You must try this recipe!

9 users found this review helpful

Reviewed on Feb. 6, 2004 by SMUCIA

This is a nice recipe to use as a base to be creative. I took another reviewers advice and used fresh spinach I got at the famers market, sauted it in olive oil, minced garlic salt and pepper. I drained the excess moisture. I also wanted to reduce the fat content. I used egg beaters and reduced fat mozzerella cheese. This was fabulous with some steamed carrots and fresh fruit salad. I will be making this again. Thanks

7 users found this review helpful

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