Spinach and Spaghetti

Spinach and Spaghetti

When I was a kid, I may as well have been a miniature Popeye the Sailor girl.

I didn’t smoke a pipe, and I was definitely not skilled in sailing (more to come on this at a later date), but I mysteriously had muscly looking arms and I loooooved spinach.

In my spaghetti.

My mom used to make this amazing concoction and it would be the meal I’d ask for if I had my choice. This will be a recipe that I will go back and “healthify” later, but it is still SO good just the way it is!

The source of this recipe is unknown, but I asked my mother and she claimed she didn’t really know how to do much cooking when she and my dad first got married (I just can’t EVEN fathom this now). Lots of us are guilty of this, but you know the waiting room magazines in doctors’, dentists’, whoevers’ offices that you scroll through until you find that recipe or inspirational idea jumping off the page at you? You side eye your way around the room carefully ensuring that not a soul is looking, then you riiiiiip, slooowwwwwly, quietly, stealthily, until that baby is yours and then you jam it into your purse, hide it under something so the nurse won’t notice and carry on your merry way with your coveted treasure. Ever had this happen to you?

Nope. Me neither.    😉

Something along these lines happened one day in the 80’s and my mom snatched discovered this recipe from something like a Ladies Home Journal or Good Housekeeping. We’ll never know for sure but it most certainly helped me eat my veggies when I was just a wee tiny human and it’s just all around delish. I would highly suggest giving it a try!

Spinach and Spaghetti 5

Enjoy!

P.S. In case anyone’s thinking, “why is that pasta orange??” I want to clarify that I used the Barilla Veggie Spaghetti Pasta which is 25% tomato/carrot puree, hence the slightly different color 🙂 A little beta-carotene doesn’t hurt!

Print Recipe
Spinach and Spaghetti
Two classic ingredients baked to cheesy perfection in all of its creamy glory!
Course Main Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Cook spinach according to package directions and drain it well.
  2. Combine beaten egg, sour cream, milk, 2 tbsp. Parmesan and Monterey Jack cheess, minced onion, salt, and pepper. Mix well. Stir in the spinach and spaghetti until combined.
  3. Turn mixture into an ungreased 10x6x2 baking dish or a medium to large oven-safe casserole dish/bowl. Sprinkle with remaining 2 tbsp. Parmesan cheese.
  4. Bake, covered, in 350 degree oven for 15 minutes.
  5. Uncover and bake for 15-20 minutes more.
Recipe Notes
  • Lighten up tips: Go for the fat free or reduced fat versions of ingredients like sour cream, milk and half and half. Substitute zoodles for the spaghetti, or try whole wheat or the veggie-packed types of pasta. Use reduced fat or 2% milk cheeses. Feel free to veg it up to your heart's content! I'm thinking the additions of asparagus, zucchini, squash or broccoli would be welcome with added nutrition - win!
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3 thoughts on “Spinach and Spaghetti

  1. Debbie Sweeney

    Love this recipe! Still make it to this day-lightened up!

    1. Kellie K.

      I’d like to try it with the zoodles… and with the addition of more vegetables of course! Next time I make it, I’ll switch it up.

      1. Debbie Sweeney

        Good idea. I have tried it with whole wheat spaghetti-and I like whole wheat spaghetti- but it was not as good. I may try the veggie noodles next time I make it.

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