Greek Spinach Pasta Bake

"Layered with spinach, jarred Alfredo sauce and two kinds of cheese, this mouthwatering baked pasta dish is a crowd-pleaser, and easy on the budget!"
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
Ready In:
1hr 10mins




  • Preheat oven to 350 degrees. Coat a 2-quart baking dish and small nonstick skillet with cooking spray. Cook pasta according to package directions. Drain well; set aside.
  • Meanwhile, in the small skillet, cook onion over medium heat until tender, 5 minutes, adding spinach during the last 2 minutes of cooking. Cool.
  • In large bowl, combine spinach and onions with ricotta, egg, seasoning, and zest.
  • In another bowl, combine Alfredo sauce, water, and lemon juice.
  • Spread 1/2 cup sauce mixture in bottom of baking dish. Top with half of the pasta, half of the spinach mixture and half of the remaining sauce; repeat.
  • Cover with foil and bake until bubbly, about 30 minutes. Uncover and bake until lightly browned, about 15 minutes, sprinkling with feta cheese during the last 5 minutes of cooking. Cool 10 minutes before serving.

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  1. Made this over the weekend! This was such a lifesaver for me! DH is having a tough time recovering from having his tonsils removed and if I had to eat one more bite of cheeseburger caserole in ANY form I was going to puke! Enter this casserole! This is was so yummy! I added a little bit of ground chicken (about 1/2 lb) to the Alfredo mixture just to give it more of a one dish meal balance (since it was all we were eating) and to add some lean protein! I also used cavenders greek seasoning (I use it one everything!) Thanks for a great versatile recipe I am sure I will use again and again! [Made for 1~2~3 Hit Wonders Tag]
  2. Everyday is Holiday Tag: Jackie - this pasta dish is out of this world! I love all the flavors of the herbs and ricotta cheese. Wonderful with the spinach in it too!
  3. This dish has many of my favorite ingredients/flavors in it so I was thinking it would be a winner and I was not disappointed. I, too, like the subtle flavor of the lemon zest and juice. And I love most anything with Greek seasoning in it...I use Cavender's Greek seasoning - the full flavor one, not the salt-free one. Thank you for posting this recipe!
  4. Enjoyed this dish. We liked the subtle flavor of the lemon zest in the background. I found the spinach mixture just a bit dry and wouldn't spread very easily, so added a small amount of half/half to loosen. Made for Every Day Holiday Tag. :)


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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