Creamy spinach and pasta bake



Uncooked Pasta – 1.25 cups ( I used Penne pasta)

For the creamy spinach sauce:-

  1. Spinach – 500 grams
  2. Baking soda – 1/8 tsp.
  3. Water – 2 tbsps.
  4. Butter – 1 tbsp.
  5. Oil – 1 tsp.
  6. Garlic – 1 big clove; minced.
  7. Onion – 1/3 cup; finely chopped
  8. Grated nutmeg – a pinch
  9. Cooking cream – 1/4 cup
  10. Salt and pepper to taste

For the white sauce:-

  1. Butter – 1 tbsp.
  2. Oil – 2 tsps.
  3. Plain flour – 1.5 tbsps.
  4. Water– 1/2 cup
  5. Milk – 1 cup
  6. Mustard paste – 1/4 tsp.
  7. Salt and pepper to taste

For topping:-

  1. Grated cheddar cheese – 1/4 cup
  2. Butter – 1 tbsp.; cut into small cubes


  1. Cook the pasta in boiling water adding enough salt till al Dante for about 10 minutes. Drain all the water from the pasta & keep aside.
  2. For the white sauce, heat butter and oil in a pan and add the plain flour. Cook for 2 minutes on low heat. Stir in the milk,water, salt, pepper powder and mustard paste and cook till saucy. Add 2 -3 torn basil leaves and mix. Remove from heat.
  3. For the creamy spinach sauce, cook the spinach adding little salt, baking soda and 2 tbsps. of water. Cook till dry. Blend in a mixer/blender to a smooth puree. Heat butter and oil in a broad non-stick pan. Stir in the minced garlic and chopped onion. Cook till the onion turns translucent. Add the spinach puree and cook till dry. Stir in the grated nutmeg and cream. Add pepper powder and more salt only if needed. Switch off heat.
  4. Preheat the oven to 180C.
  5. In a greased casserole dish, spread the cooked pasta as the first layer. Spread the spinach sauce as the next layer followed by the white sauce. Repeat layering. The final layer should be the white sauce. Sprinkle grated cheddar cheese and place the butter cubes here and there.
  6. Bake at 180C for 20 minutes.
This entry was posted in Baking, Breakfast / Dinner, Continental, pasta. Bookmark the permalink.

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