Noodle Kugel gets a makeover with this, a healthier version of an old favorite—baked pasta. Now my grandchildren eat spinach!
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 1⁄2 lb dried pasta shapes (such as penne or rigatoni)
- 1 lb fresh spinach
- 1⁄2 cup vegetable stock
- 2 medium onions, roughly chopped
- 2 teaspoons olive oil
- 1⁄2 cup fresh flat-leaf parsley
- 1 1⁄4 cups low-fat soft cheese, like ricotta or cottage cheese
- 3 organic free-range eggs
- 1 1⁄2 cups frozen peas
- 1 red chile, finely chopped (optional)
- salt and freshly ground black pepper
- 21⁄2 cups shredded hard cheese of your choice, for the topping
Preheat the oven to 350°F. Cook the pasta according to the instructions on the package. Drain, reserving a couple of tablespoons of the cooking liquid, and return to the pan. Meanwhile, place the spinach in a large pan with the vegetable stock and cook until it wilts. Drain, squeezing out as much liquid as possible, and set aside.
In a large frying pan, gently cook the onion in the oil until soft but not colored. Pour into a food processor, add the cooked spinach and parsley, and process to a smooth green purée. Add the soft cheese and eggs and process quickly to blend. Scoop the spinach mixture into the pan with the pasta, add the peas and chile (if using), and mix thoroughly to combine. Season well with plenty of salt and black pepper. Pour into a baking dish, top with the shredded cheese, and bake in the oven for about 45 minutes until golden. Serve with a tomato salad.