Baked Spinach Cellentani Pasta Recipe
This easy baked spinach pasta is vegetarian and uses no cheese (though you may add if you wish to) and it is prepared without boiling the pasta first. So no need of boiling or draining the cooked pasta, making it simple and more easy to make it in a single pan in the oven.
Prep Time 5 minutes
Cook Time 50 minutes
- 16 oz pasta shells I used cellentani pasta shells
- 10 oz spinach chopped, I used frozen spinach leaves
- 1/2 cup peas fresh or frozen
- 2 tablespoons butter
- 1 tablespoon olive oil may use little more if needed
- salt as needed
- 1 cup milk
- 2.5 cups marinara sauce or tomato basil pasta sauce
- 3 cups water should barely cover the pasta (if needed, may add more liquid)
- 1 tablespoon onion powder or flakes
- 1 teaspoon garlic powder
Preheat oven to 425 degree Fahrenheit degrees.
Layer the pasta shells in a single layer in the baking pan.
Add the milk, water, salt and spice, mix well.
Add the marinara sauce and oil, mix well again so the sauce and oil blends well with the pasta.
Finally add the spinach leaves and green peas to the pan, stir into mix with the rest of the ingredients.
Place the butter (if you are using melted butter you can add early with the oion top of the baking pan.
Cover the pan with foil and bake in the preheated oven for about 30 minutes.
After 30 minutes of baking, remove the foil carefully, (do not sir the contents at this poinand bake for another 20 minutes or until the pasta is baked well (you may also bake for few more minutes if you wish (and add some shredded cheese too if you wish sto lightly brown the top, but make sure to watch to avoid burning of pasta.).
Stir and serve, enjoy the easy, delicious and healthy no boil baked spinach pasta!
Calories: 303kcal | Carbohydrates: 51g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 477mg | Potassium: 656mg | Fiber: 4g | Sugar: 7g | Vitamin A: 76.8% | Vitamin C: 23.5% | Calcium: 9.9% | Iron: 14.5%