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Pasta

Baked Pasta with Gorgonzola and Spinach

Baked Pasta with Gorgonzola and Spinach is a quick, creamy pasta bake with fresh spinach, Gorgonzola, and mascarpone, perfect for lunch or dinner.
Recipe Baked Pasta with Gorgonzola and Spinach
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Servings for 6 people

Looking for a one-dish meal that speaks of warmth, conviviality, and comforting flavor from the very first bite? Baked pasta with Gorgonzola and spinach is the perfect answer for dinners with friends or Sunday family lunches. This baked pasta with spinach recipe stands out for its creaminess and intense aroma, thanks to the meeting of the bold flavor of Gorgonzola and the delicacy of fresh spinach, made even silkier by mascarpone, cooking cream, and a generous touch of Parmigiano Reggiano.

Easy to make and ready in about half an hour, this creamy baked pasta gratin is deeply satisfying with every forkful, thanks to its golden, gooey top that wins over both eyes and palate. Perfect for anyone who wants a creamy cheese pasta without meat, it is one of the most indulgent vegetarian baked first courses to bring to the table when you want to pamper your guests with baked comfort food that speaks of home and tradition.

This Gorgonzola and spinach recipe is wonderful straight out of the oven, perhaps on cooler evenings, but it will surprise you even gently reheated the next day. If you love trying new versions of meatless baked pasta, you can also find inspiration in other ideas such as Baked Pasta with Spinach, Vegetarian Baked Pasta, or Baked Stuffed Shells, perfect for surprising anyone who loves authentic flavors as well as creativity in the kitchen.

Get ready to bring to the table a gooey spinach recipe that will turn your easy baked dinner into a real event, combining convenience with the goodness of a dish that warms the heart and wins over everyone at the table.

Ingredients for 6 people

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Method

  1. To make the Baked Pasta with Gorgonzola and Spinach, start by boiling the spinach. Once it is done, drain it and chop it with a knife.
  2. Cook the pasta in plenty of lightly salted water, taking care to drain it while it is still al dente.
  3. Meanwhile, heat the cream, mascarpone, and Gorgonzola in a nonstick pan, stirring until you get a smooth, even cream. Add 100 grams of grated Parmigiano and stir again.
  4. Once the pasta is ready, drain it and return it to the pot. Add the Gorgonzola cream and the chopped spinach, and stir to combine.
  5. Transfer everything to a glass baking dish, sprinkle with the remaining grated Parmigiano, and bake in a preheated oven at 180 °C (350 °F) for about 20 minutes. When it is ready, take it out of the oven and serve the Baked Pasta with Gorgonzola and Spinach. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize the Baked Pasta with Gorgonzola and Spinach with the ingredients you like best: for example, you can replace the Gorgonzola with another cheese such as crescenza or robiola.

If you like, you can also add other ingredients such as sausage, diced pancetta, or strips of speck.

Tips

For the Baked Pasta with Gorgonzola and Spinach we used cellentani, but if you prefer, you can use fusilli, penne, or any short pasta you like.

Storage

Baked Pasta with Gorgonzola and Spinach is best eaten right away, but if you have leftovers, you can transfer them to an airtight container and keep them in the refrigerator for one day.

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