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Baked Pasta Casserole Recipe

This baked pasta casserole features whole wheat pasta shells combined with sautéed onion, garlic, and fresh spinach. Enhanced with toasted almonds and bright lemon zest, it's topped with mozzarella and baked until golden and bubbly. A hearty, flavorful, and vegetarian-friendly dish perfect for a family meal.
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Servings: 8 people
Course: lunch/dinner
Cuisine: Italian
Calories: 3022.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • extra-virgin olive oil
  • 3/4 pound whole wheat pasta shells
  • sea salt
  • 1 large yellow onion chopped
  • 2 cloves garlic chopped
  • 4 cups well-chopped fresh spinach
  • 1 1/2 cups sliced almonds lightly toasted
  • zest of 2 lemons
  • 8 ounces mozzerella shredded or torn into small pieces

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Skillet For sautéing vegetables
  • 1 Casserole Dish Oven-safe, suitable for baking
  • 1 Chef's Knife For chopping onion and garlic
  • 1 Cutting Board For ingredient preparation

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a large casserole dish.
  2. Bring a large pot of generously salted water to a rolling boil, then add the whole wheat pasta shells and cook according to package directions until al dente.
  3. While the pasta cooks, heat a generous drizzle of extra-virgin olive oil in a large skillet over medium heat.
  4. Add the chopped yellow onion to the skillet and sauté for 5-7 minutes until softened and translucent, then add the chopped garlic and cook for another minute until fragrant.
  5. Stir in the fresh spinach and cook until just wilted, about 2-3 minutes; remove from heat.
  6. Drain the cooked pasta thoroughly and transfer it to a large mixing bowl.
  7. Add the sautéed onion and garlic mixture, wilted spinach, lightly toasted sliced almonds, and the zest of 2 lemons to the pasta.
  8. Toss all ingredients gently to combine, ensuring everything is well distributed, then season with sea salt to taste.
  9. Transfer the pasta mixture into the prepared casserole dish and spread evenly, then top with shredded or torn mozzarella.
  10. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest for a few minutes before serving.

Notes

Ensure pasta is cooked al dente, as it will continue to cook in the oven; this prevents a mushy texture. Toasting the almonds deeply enhances their nutty flavor and adds a crucial textural contrast to the dish. For optimal flavor, use fresh mozzarella torn into pieces, which melts beautifully and creates lovely pockets of gooey cheese. The lemon zest is a bright counterpoint to the richness, so don't skip it. A final drizzle of olive oil before baking can help create a golden crust on the top layer.