A delightful pasta bake combining creamy cheeses and fresh spinach for a comforting meal.
Preheat your oven to 350°F and grease a 3-quart baking dish.
Greasing the dish ensures the pasta doesn't stick and makes cleanup easier.
Bring a large pot of water to a boil and cook the pasta until al dente according to the package instructions. Drain and set aside.
Avoid overcooking the pasta as it will continue to cook in the oven.
In a large skillet, melt the butter over medium heat. Add the chopped red onion and sauté until softened, about 5 minutes.
Stir frequently to prevent the onion from burning.
Pour in the heavy cream and stir in the grated Pecorino Romano cheese, garlic powder, and Italian seasoning. Cook until the sauce thickens slightly, about 5 minutes.
Whisking the sauce helps to create a smooth consistency.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
If using frozen spinach, thaw and drain it before adding.
In a mixing bowl, combine the ricotta cheese and egg. Add this mixture along with the cooked pasta to the skillet and toss to combine.
Ensure the pasta is evenly coated with the sauce for consistent flavor.
Transfer the pasta mixture to the prepared baking dish. Cover with foil and bake for 25 minutes.
Covering the dish prevents the top from drying out during baking.
Remove the foil, sprinkle the shredded mozzarella cheese and paprika evenly over the top. Return to the oven and bake uncovered for an additional 15 minutes or until the cheese is melted and golden.
For a crispier top, broil for the last 2 minutes of baking.
Let the dish cool slightly before serving. Enjoy your creamy spinach and cheese pasta bake!
Allowing the dish to rest helps the flavors meld together.
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