Cheesy Spinach Pasta

Disclosure: This recipe was originally created for Pillsbury.

Here’s another one of the recipes that I made for Pillsbury and it was F^#@-ING DELICIOUS! It was inspired by the beloved appetizer of cheesy spinach dip. It’s loaded with spinach to try to make up for all of the cream and cheese and carbs that are also in this recipe. This version is a vegetarian pasta dish, but you can easily add some diced grilled chicken breasts or shrimp if you’re looking to add some protein.

Cheesy Spinach Pasta:

• 12-ounce box penne pasta
• two 15-ounce jars alfredo sauce
• two 10-ounce packages frozen chopped spinach, thawed and drained of excess liquid
• 3 cups shredded mozzarella cheese
• 1 teaspoon crushed red pepper flakes
• salt and pepper, to taste

Procedure:

1. Preheat the oven to 425˚F. Cook the pasta in boiling salted water per the instructions on the box until al dente. Drain and transfer to a large bowl.
2. Add the alfredo sauce, spinach, crushed red pepper flakes, and 2 cups mozzarella cheese to the pasta and stir to combine. Taste and season with salt and pepper as needed.
3. Transfer the pasta mixture to a 9-by-13-inch baking dish. Sprinkle the top with the remaining 1 cup mozzarella cheese. Bake until bubbling, about 20 minutes.
4. Turn your oven to broil and broil the pasta until browned on top, 1 to 2 minutes. Let cool slightly before serving.

Disclosure: This recipe was originally created for Pillsbury.