Cheryl's Spinach Cheesy Pasta Casserole Recipe -
Cheryl's Spinach Cheesy Pasta Casserole Recipe
  • READY IN hrs

Cheryl's Spinach Cheesy Pasta Casserole

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2003

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!

Most Helpful Critical Review
Dec 21, 2003

I was surprised this recipe got such good ratings because it is very bland. When I was making it I thought it was interesting that it had no seasonings in it, but I followed the recipe anyway. With some salt, pepper and Italian herbs, it livened it up after the act, but next time I would make sure to use a highly seasoned pasta sauce and/or seasoned bread crumbs, and maybe suate some garlic and onion to add to the mix before cooking.

Jul 26, 2007

This recipe was very good with the changes that I made. I first ommitted the egg and breadcrumbs, cause that just seemed kinda weird. I sauteed the spinach(water all squeezed out) with onion, garlic, pinch of dried oregano, and crushed red chili flakes, then added the sauce. I mixed it all with the shells, put it in a casserole dish and topped with mozzerella and parmesan cheese. And it was sooo delicous, I served it as a side dish along with breaded chicken. thanks for the recipe inspiration!!

Feb 06, 2004

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

Dec 13, 2003

Super easy and delicious- I agree with another reviewer's recommendation: use only 1 tb of oil with rest as skim milk - you don't miss the extra oil. Used Healthy Choice garlic Lover's sauce and added about 2 tsp of basil. I baked it covered and just removed the cover for the last 5-10 min.

May 29, 2003

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!

Dec 21, 2003

This pasta dish was very good. I used penne noodles instead of shells. Also, I added ground turkey, my husband has to have some kind of meat in his meals! Next time I'm going to add fresh sliced mushrooms. This is a good meal for a weeknight dinner, very easy to prepare!

Feb 08, 2003

My husband loves meat - but when I cooked this recipe he didn't even notice there was no meat. So easy to prepare, so delicious, I even froze the leftovers and they were great a week later. Definitely will be used again and again.


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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