If you’re in the mood for a rich, comforting dish that’s loaded with flavor and texture, this Spinach and Cheese Pasta Bake is exactly what you need. With a delicious combination of creamy cheeses, fresh spinach, and tender pasta all enveloped in a luscious béchamel sauce, it’s a hearty meal that can be enjoyed by the whole family. This Mediterranean-inspired bake blends creamy feta, mozzarella, and spinach in a way that will keep you coming back for seconds. Perfect for a cozy family dinner or a special occasion, this pasta bake is sure to impress!

Full Recipe:

Ingredients

For the Pasta:

1 lb (500g) bucatini or penne pasta
8 oz shredded mozzarella cheese

4 oz (115g) feta cheese, crumbled

For the Filling:

1 bunch (5-6) scallions, thinly sliced
3-4 tablespoons olive oil

1½ lbs fresh spinach leaves
Salt, to taste
Freshly cracked black pepper, to taste

1 teaspoon dried dill
4 oz (115g) cream cheese
11 oz (300g) feta cheese, crumbled

For the Béchamel Sauce:

4 tablespoons olive oil
6 tablespoons all-purpose flour
4 cups milk

½ teaspoon salt, or to taste
Freshly cracked black pepper, to taste
¼ teaspoon ground nutmeg

2 eggs
1-2 cups kefalotiri or grated Parmesan cheese

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the bucatini or penne pasta and cook according to the package instructions until al dente.

Drain the pasta and set it aside. Toss it with a small amount of olive oil to prevent it from sticking together.

Step 2: Prepare the Spinach Filling

In a large skillet, heat 3-4 tablespoons of olive oil over medium heat. Add the sliced scallions and sauté for about 2-3 minutes until soft and fragrant.
Add the spinach in batches, stirring until wilted. Season with salt, black pepper, and dried dill. Cook for another 5-7 minutes until the spinach is fully wilted and most of the liquid has evaporated.

Once the spinach mixture has cooled slightly, stir in the cream cheese and feta cheese. Mix well until the cheeses are melted and the filling is creamy. Set the filling aside.

Step 3: Prepare the Béchamel Sauce

In a medium saucepan, heat 4 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk, whisking constantly to prevent lumps. Continue cooking and stirring for 5-7 minutes until the sauce thickens.

Season the béchamel with salt, black pepper, and nutmeg.
Remove the béchamel sauce from the heat. In a separate bowl, whisk the eggs and slowly temper them by adding a few tablespoons of the hot béchamel to the eggs, whisking constantly. Then, whisk the egg mixture back into the béchamel sauce.
Stir in the kefalotiri or Parmesan cheese until the sauce is smooth and creamy.

Step 4: Assemble the Pasta Bake

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked pasta with the prepared spinach filling. Stir in the mozzarella and feta cheese until evenly distributed.
Spread the pasta mixture into a greased 9×13 inch (23×33 cm) baking dish. Pour the béchamel sauce evenly over the top, ensuring that the pasta is well-covered.

Sprinkle additional Parmesan cheese on top for a golden crust.

Step 5: Bake

Bake the pasta bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool for 5-10 minutes before serving.

Cooking Tips

Prevent Sticking: Toss the pasta with a little olive oil after draining to prevent it from sticking together while you prepare the filling.
Spinach Alternative: If you can’t find fresh spinach, frozen spinach works perfectly too. Just make sure to thaw and drain it well to avoid excess water in the filling.
Cheese Choices: Feel free to swap out the cheeses to suit your preference. Gouda, ricotta, or Gruyère are excellent alternatives that will bring a different flavor to the dish.

Béchamel Consistency: If your béchamel sauce is too thick, add a bit more milk to achieve a smooth, creamy texture.

Storage

Refrigeration: Store leftover pasta bake in an airtight container in the fridge for up to 3-4 days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through, or microwave individual servings.
Freezing: This dish freezes well. Wrap the entire casserole tightly with plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the fridge overnight before reheating.

Nutritional Facts (Per Serving)

Calories: 450 kcal
Protein: 21g
Carbohydrates: 45g

Fat: 20g
Saturated Fat: 10g
Cholesterol: 115mg

Sodium: 750mg
Fiber: 3g
Sugar: 5g

Vitamin A: 35% DV
Calcium: 30% DV
Iron: 15% DV

FAQs

Can I make this dish ahead of time?
- Yes! You can prepare the pasta bake up to 24 hours in advance. Assemble the dish, cover it, and refrigerate. When ready to bake, remove from the fridge and bake as instructed, adding an extra 5-10 minutes to the baking time.
Can I use gluten-free pasta and flour?
- Absolutely! Use your favorite gluten-free pasta and a gluten-free all-purpose flour to make this dish gluten-free. The béchamel sauce will thicken just as well with gluten-free flour.
Is there a vegan alternative?
- You can make this dish vegan by using a plant-based cream cheese, feta, and mozzarella, and replacing the milk and eggs in the béchamel with plant-based milk and cornstarch. Instead of eggs, mix a tablespoon of cornstarch with water to create a thickener for the béchamel.

What other vegetables can I add?
- Feel free to add extra vegetables like zucchini, mushrooms, or bell peppers to enhance the flavor and nutritional content.

Conclusion

This Spinach and Cheese Pasta Bake with Creamy Béchamel is a comforting, cheesy, and hearty dish that brings together the wholesome flavors of spinach, pasta, and various cheeses. With its creamy béchamel topping and delicious cheesy filling, it’s perfect for both weeknight dinners and special occasions. Whether you’re feeding a crowd or looking for a family-friendly dish, this pasta bake will leave everyone satisfied. It’s versatile, easy to prepare, and can be made ahead of time, making it a perfect go-to recipe for busy evenings.

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