Garlicky Parmesan Pasta Casserole
Made with rotini, lightly sautéed greens, and a garlicky Parmesan cream sauce, this baked pasta casserole makes a deliciously satisfying meatless meal. It only takes about 20 minutes of hands-on time, then an additional 20 minutes in the oven. You can use that time to whip up a salad or get a jump start on the dishes.
Servings: 2 servings
Ingredients
- 6 ounces pasta (rotini, penne, or farfalle)
- 10 cups roughly chopped escarole (or other greens - see notes)
- 2 tablespoons olive oil divided
- Salt and pepper
- 1 cup chopped onion
- 4 cloves garlic minced
- 2 tablespoons unsalted butter
- 1-1/2 tablespoons flour
- 3/4 cup low-sodium chicken broth
- 3/4 cup milk
- 3/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley minced
- 1/4 cup finely shredded mozzarella cheese
Instructions
- Cook and drain the pasta according to package directions and set aside. Preheat the oven to 375°F and coat an 8-inch square casserole dish with nonstick spray and set aside.
- Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. Add the escarole a handful at a time and toss with tongs until wilted, 3 to 4 minutes total. Season with salt and pepper and transfer to a bowl.
- Return the pan to the stove and heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, 4 to 5 minutes.
- Add the garlic and sauté until fragrant, about 30 seconds. Add the butter and stir until melted. Sprinkle the flour over the mixture, combine well, and continue cooking, stirring constantly, 2 minutes longer.
- Slowly stir in the chicken broth, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Add the milk, increase the heat to medium-high and continue stirring until the sauce is smooth and thickened to a creamy consistency, 3 to 4 minutes. Add the Parmesan cheese, stir until melted, then add the parsley and reserved escarole.
- Thoroughly combine that mixture with the pasta and transfer it to the prepared baking dish. Cover with foil and bake for 15 minutes, then uncover, scatter the shredded mozzarella on top and return to the oven until the cheese is melted and lightly browned, about 5 minutes longer.
Notes
About the greens:
Escarole is our go-to ingredient for this dish because of its tender, lettuce-like texture. One medium head of escarole weighs about 10 ounces and once cleaned yields 7 to 8 cups of roughly chopped greens. From a flavor standpoint, kale and Swiss chard are good choices too, but they'll generally require more cooking time than the escarole. Spinach is also an option but it will require less cooking time than the escarole. If you decide to use kale or chard, be sure to remove any tough stems and adjust the sauté time to ensure that they're tender before mixing them with the pasta and sauce. This dish only bakes for 15 to 20 minutes, so the greens need to be fully cooked when you assemble it.Nutrition
Calories: 566 | Total Fat: 40g | Cholesterol: 74mg | Sodium: 1053mg | Carbohydrates: 36g | Fiber: 11g | Sugar: 12g | Protein: 22g