Creamed Spinach Pasta
Pasta tossed in a creamy spinach sauce with ricotta and Parmesan, topped with nutty toasted breadcrumbs.
Serves4 to 6
Prep15 minutes
Cook32 minutes
Is there anything more comforting than creamed spinach? It’s one of those nostalgic classics that never goes out of style, in my opinion (like scalloped potatoes or tomato-glazed meatloaf). I’m a huge fan of creamed greens, and would happily eat a plate of them for dinner. Unfortunately for me, they don’t exactly constitute a meal on their own. Enter: creamed spinach pasta.
This quick pasta dish takes all the flavors of the beloved steakhouse side and transforms them into a creamy sauce. Once you toss in some pasta and sprinkle it with nutty, toasted breadcrumbs, you’ve got the makings of a weeknight restaurant-worthy dinner — no steak required.
Why You’ll Love It
- It’s a classic side, transformed into a main. This pasta includes all the familiar players from creamed spinach — heavy cream, baby spinach, garlic, and nutmeg — but in a hearty main dish.
- You can make it in a single skillet (almost). While you do have to boil the pasta in a separate pot, the pasta sauce, greens, and breadcrumb topping are all cooked in the same large skillet.
Key Ingredients in Creamed Spinach Pasta
- Baby spinach. Spinach is obviously the star of the show. Opt for baby spinach, which has small leaves, tender stems, and doesn’t require chopping before adding to the sauce.
- Pasta. Short pasta, like rigatoni, penne, or medium shells, works best here.
- Ricotta cheese. Ricotta thickens the sauce, so you don’t have to bother with making a roux.
- Garlic and shallot. These aromatics are part of the signature flavor of creamed spinach.
- Heavy cream. Cream is the backbone of the pasta sauce.
- Grated nutmeg. Nutmeg is a key flavor in a classic creamed spinach.
- Panko breadcrumbs. Toasted panko is combined with toasted nuts to make a crunchy, buttery topping.
How to Make Creamed Spinach Pasta
- Make the breadcrumb topping and seasoned ricotta. Toast panko breadcrumbs in butter and toss with toasted chopped nuts. Stir together ricotta, Parmesan, salt, and pepper.
- Make the sauce. While the pasta cooks, sauté garlic and shallot in a large skillet. Add spinach, cream, and nutmeg and simmer until thickened.
- Combine. Add the cooked pasta to the sauce and stir to combine. Add the seasoned ricotta mixture and stir until the cheese is evenly distributed. Sprinkle with the breadcrumb topping and serve.
Helpful Swaps
- You can swap baby spinach for baby kale, if desired.
- You can substitute chopped walnuts for chopped hazelnuts.
What to Serve with Creamed Spinach Pasta
Creamed Spinach Pasta Recipe
Pasta tossed in a creamy spinach sauce with ricotta and Parmesan, topped with nutty toasted breadcrumbs.
Prep time 15 minutes
Cook time 32 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1/4 cup
chopped toasted hazelnuts (optional)
- 1/4 cup
panko breadcrumbs
- 4 tablespoons (1/2 stick)
unsalted butter, divided
- 1 cup
whole-milk ricotta cheese
- 1/4 cup
grated Parmesan cheese, plus more for serving
- 1 tablespoon plus 1 teaspoon
kosher salt, divided, plus more as needed
- 1/2 teaspoon
freshly ground black pepper, plus more as needed
- 1 pound
short pasta, such as rigatoni, penne, or medium shells
- 1 tablespoon
olive oil
- 1
medium shallot, finely chopped (about 1/2 cup)
- 4 cloves
garlic, minced
- 1/4 teaspoon
grated nutmeg
- 1 pound
baby spinach
- 1 cup
heavy cream
Instructions
Place 1/4 cup chopped toasted hazelnuts in a small bowl if using. Melt 1 tablespoon of the unsalted butter in a large 12-inch skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring frequently, until the breadcrumbs are golden-brown, about 2 minutes. Transfer to the bowl with the toasted nuts and stir to combine.
Stir 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper together in a medium bowl.
Bring a large pot of water to a boil over medium-high heat. Add 1 pound short pasta and the remaining 1 tablespoon kosher salt, and cook according to package instructions until al dente. Meanwhile, make the sauce.
Melt the remaining 3 tablespoons unsalted butter in a large oven-safe skillet or sauté pan over medium heat. Add 1 tablespoon olive oil and 1 finely chopped medium shallot, and cook until the shallot is softened, about 2 minutes.
Stir in 4 minced garlic cloves and 1/4 teaspoon grated nutmeg, and cook until fragrant, about 1 minute. Stir in 1 pound baby spinach, one handful at a time, and cook until wilted, about 3 minutes.
Stir in 1 cup heavy cream and bring to a gentle simmer. Reduce the heat to low and cook until the sauce is thickened slightly, about 5 minutes. Turn off the heat.
When the pasta is ready, drain and add to the sauce. Stir until the pasta is evenly coated. Stir in the ricotta mixture until well-combined. Taste and season with more kosher salt and black pepper as needed. Sprinkle evenly with the breadcrumb topping. Serve with more Parmesan cheese if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.