Cheesy Spinach Pasta Casserole

Cheesy Spinach Pasta Casserole


"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook FBERLAGE."

Ingredients 1 h 15 m {{adjustedServings}} servings 344 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
  3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
  4. Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
  5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
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Reviews 6

  1. 6 Ratings


Fast and easy to make. Tastes delicious and the family loved it!


Cheesy Spinach Pasta Casserole Haiku: "Great with some changes. Classico sauce is awesome, Still needed more stuff." I had only a couple modifications on this recipe, due to what I had on hand (for instance, penne instead of shells, and all mozzarella b/c I didn't have cheddar), but I was still faithful to the recipe and directions. I used the Classico sauce, but I added to it some italian sausage that I'd browned w/ some diced onions and bell pepper. It was a nice make-ahead meal, and I'll happily eat anything loaded w/ spinach, but definitely don't bake it uncovered for 45 min. or the cheese on top will get stringy. I uncovered mine for the last 10 min. and it was a very tasty meal, albeit, still a little plain, so next go-around, I'd add a bit more herbs and seasoning,


Great recipe thanks. I made it the first time exactly how it was written and I agree with the previous reviewer in regards to covering it until the last 5 min. I make it now with left over homemade sauce & meatballs. I slice the meatballs thin and layer them. I also add romano & parm to each cheese layer. I place the dish on a baking sheet incase it bubbles over since mine is always stuffed to the top.