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Creamy Spinach and Tomato Spaghetti Bake

An easy dish for any family! It only takes a few staple ingredients, only a few simple steps, and the result is a creamy, zesty, fun take on a classic pasta bake. This dish makes for an easy week night meal, and works great for smaller families, too, as the leftovers are delicious for days to come. Don’t skimp on the prosciutto - it makes the dish! Bon appetite!

Prep Time: 10 minutes

Cook Time: 45 minutes

Level: Easy

Ingredients - serves 6

  • 1 16oz. box of spaghetti

  • 12 oz. frozen cut leaf spinach

  • 2 tbsp. olive oil

  • 1/2 yellow onion, diced

  • 4 large cloves of garlic, minced

  • 15oz can of tomato sauce

  • 1 cup of heavy cream

  • 1 cup of grated parmesan cheese

  • Optional: 1/2 tsp. crushed red pepper

  • 2 cups of shredded mozzarella

  • 2-4 oz. prosciutto

  • Kosher Salt

  • Black pepper

 

  1. Pre-heat oven to 350.

  2. Boil a large pot of water for the spaghetti and cook as directed.

  3. Defrost the cut leaf spinach as directed and set aside until its time to make the sauce.

  4. When the pasta is done, drain it and set the large pot back on the stove top and turn heat to medium. Add the olive oil and let heat for 1 minute.

  5. Add the diced onion and garlic to the pot. Stir and let sauté until the onion turns lightly translucent. Add the spinach and mix well. Add the tomato sauce, the cream, the parmesan, and the crushed red pepper. Stir until fully mixed.

  6. Add the spaghetti and stir gently (with a rubber spatula, if you have one) until sauce fully coat the pasta.

  7. Transfer the pot of pasta to a 9x13” baking dish. Top evenly with the mozzarella, and rip up the prosciutto and spread on top of that. Bake for 20-25 minutes, or until cheese is lightly brown.

  8. Take out, and serve warm!