Spinach Pasta Bake
Spinach Pasta Bake recipe from Down to Earth Organic and Natural.
Yield
6 - 8 Servings
Ingredients
- 1 (16-ounce) package penne pasta
- 3 Tablespoons olive oil
- 1¼ cups diced onion
- 4-5 garlic cloves, minced
- 1 medium zucchini, cut into small quarters (yields about 1½ cup)
- 1 Tablespoon dried basil
- ¾ teaspoons dried thyme
- ¾ teaspoons dried oregano
- ¼ teaspoon red chili flakes
- 3 cups milk or milk alternative + 1 cup
- 6 Tablespoons cornstarch
- 1 cup grated Parmesan cheese, divided in half
- Salt and pepper to taste
- ¼ cup nutritional yeast
- 1 cup chopped artichoke hearts
- ¾ cup chopped sun-dried tomatoes
- 3 cups chopped spinach
Instructions
- Cook pasta according to package directions. Set aside.
- Preheat oven to 350°. Grease a 9”x13” baking dish and set aside.
- Heat oil in a skillet over medium-high heat. Add onion and garlic and sauté until onions begin to brown.
- Add zucchini, basil, thyme, oregano and chili flakes. Sauté for 2-3 minutes.
- Stir in 3 cups milk.
- In a small bowl, combine 1 cup milk and cornstarch. Wisk into sauce. Add ½ cup Parmesan cheese. Season with salt and pepper.
- Cook until sauce begins to thicken, about 5-7 minutes.
- Remove from heat and whisk in nutritional yeast.
- Pour sauce over pasta. Add artichoke hearts, sun-dried tomatoes and spinach. Gently fold to combine.
- Pour mixture into prepared baking dish. Sprinkle with remaining Parmesan cheese.
- Bake for 20 minutes or until cheese is golden brown. Enjoy!