Spinach and Cheese Pasta Casserole


  • 1 (12 ounce) package medium seashell pasta
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 2 eggs
  • 1/4 cup half and half
  • 1 1/2 (26 ounce) jars tomato basil pasta sauce
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 (8 ounce) package shredded Colby-Jack cheese
  • 1 teaspoon salt
  • 1 Tablespoon black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning


  1. Preheat oven to 350.
  2. Bring a large pot of lightly salted water to a boil.
  3. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  4. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender. Then drain.
  5. Place the cooked pasta in a medium bowl.
  6. In a small bowl, whisk together the eggs and half and half.
  7. In another bowl, combine the pasta sauce, garlic, salt, pepper and Italian seasoning.
  8. Toss the pasta with the cooked spinach and egg mixture.
  9. Cover the bottom of a 9×13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce.
  10. Sprinkle with half of the cheeses.
  11. Layer with remaining pasta mixture, and top with remaining sauce.
  12. Sprinkle with the rest of the cheeses.
  13. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Adapted from: http://allrecipes.com/Recipe/Cheryls-Spinach-Cheesy-Pasta-Casserole/Detail.aspx


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