Ingredients for Spinach Alfredo Pasta Pie
- 2 cups Alfredo sauce (store-bought or homemade)
- Angel Hair Pasta
- Small Curd Cottage Cheese
- Parmesan Cheese
- 1 large egg
- Baby Spinach
- Roma Tomatoes
- 1 teaspoon Italian seasoning
- Mozzarella Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spinach Alfredo Pasta Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spinach Alfredo Pasta Pie
- Preheat oven to 375°F (190°C). Lightly spray a 9-inch deep-dish pie plate with cooking spray.
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, gently wilt spinach. You can steam it, sauté it in a pan with a little water, or microwave it until wilted. Drain well and squeeze out excess water.
- In a large bowl, combine cooked pasta, Parmesan cheese, and egg. Mix well.
- Press pasta mixture into the bottom and up the sides of the prepared pie plate to form a crust.
- Spread cottage cheese evenly over the pasta crust.
- Spread the wilted spinach over the cottage cheese.
- Gently heat Alfredo sauce over low heat or in the microwave until warmed through. Do not boil.
- Spread the warm Alfredo sauce over the spinach.
- Arrange tomato slices over the Alfredo sauce.
- Sprinkle tomatoes with Italian seasoning, salt, and pepper.
- Loosely cover the pie with foil.
- Bake for 25 minutes.
- Remove foil and sprinkle with mozzarella cheese.
- Bake for an additional 8-10 minutes, or until cheese is melted and bubbly.
- Let the pie rest for 10 minutes before slicing into wedges.
- Serve warm with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
7g
Fat
38g
Carbs
1g
