Greek Spinach Pasta Bake Recipes

Steps:

• Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° until heated through and cheese is melted. If desired, sprinkle with oregano or basil. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
• In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
• Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
• Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
• Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

Steps:

• Preheat oven to 350 degrees. Coat a 2-quart baking dish and small nonstick skillet with cooking spray. Cook pasta according to package directions. Drain well; set aside.
• Meanwhile, in the small skillet, cook onion over medium heat until tender, 5 minutes, adding spinach during the last 2 minutes of cooking. Cool.
• In large bowl, combine spinach and onions with ricotta, egg, seasoning, and zest.
• In another bowl, combine Alfredo sauce, water, and lemon juice.
• Spread 1/2 cup sauce mixture in bottom of baking dish. Top with half of the pasta, half of the spinach mixture and half of the remaining sauce; repeat.
• Cover with foil and bake until bubbly, about 30 minutes. Uncover and bake until lightly browned, about 15 minutes, sprinkling with feta cheese during the last 5 minutes of cooking. Cool 10 minutes before serving.

Steps:

• Cook pasta according to package directions and drain.
• In a bowl, combine pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
• Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
• Sprinkle with cheeses.
• Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted.

Steps:

• Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking peel blanched tomatoes and chop.
• In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
• To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in onions, and cook until tender. Mix in spinach. Stir in tomatoes. Allow vegetables to simmer about 5 minutes
• Pour 2 cups water into saucepan, and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt and pepper. Reduce heat, and cook at a low boil about 15 minutes, until water is reduced by half.
• Stir rice and remaining water into the spinach mixture. Return to boil, reduce heat , and simmer covered 20 minutes, or until rice is tender and fluffy.

Steps:

• Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
• Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
• In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
• Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.