Italian Cheesy Spinach Pasta

Tuesday, November 18, 2008

Ok, I know this isn’t the most appetizing picture we’ve ever taken, and to be honest this isn’t really an inviting looking dish but… this was good, sinfully good (although it has spinach I am sure it is quite fattening). Justin and I continuously popped cheesy bites of spinach shells into our mouths while we read our Twilight books (for the second read this month, it’s an awesome book). We both ate so much we feel like we’re going to be sick!

1 (12 ounce) package medium seashell pasta
1 (8 ounce) package frozen chopped spinach
1 teaspoon Italian seasoning
1 minced garlic clove (I was out of garlic today so I used 1/2 teaspoon garlic powder)
2 eggs
1/4 cup olive oil
1/2 cup Italian bread crumbs
1 jar tomato pasta sauce
1 (8 ounce) package shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees. 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 and drain. Rinse the pasta with cool water and drain again (so when you add the egg it doesn’t cook it). In a small pan saute the spinach, italian seasoning, and garlic until warm and tender. 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 the pasta mixture into the baking dish and cover with the cheese. Pour the remaining sauce over the cheese and bake for 40 minutes in the preheated oven, or until bubbly and lightly browned.


Dawn said...

I think this looks amazing and an easy supper. I might might this on the Wednesday before Thanksgiving. My Mom stays with us, it would be easy and satisfying!