Creamy Fettuccine & Spinach Bake

Creamy Fettuccine & Spinach Bake

  • Prep: 15 min
  • Cook Time: 45 min
  • Total: 1 hr
  • Serving: Serves 6 people

A warm, cheesy baked pasta dish always hits the spot! Creamy Fettuccine & Spinach Bake is a hit served with most anything, but goes well with a fresh salad and bruschetta. 


  • 8 ounces of fettuccine, uncooked
  • 1 cup of fresh mushrooms, sliced
  • 1 green onion, finely chopped (including the top of the onion)
  • 1 clove garlic, minced
  • 5 cups fresh spinach, coarsely chopped
  • 1 tablespoon water
  • 1, 15-ounce container of ricotta cheese
  • 1/4 cup of milk
  • 1 egg
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup of shredded Swiss cheese


  1. Preheat your oven to 350 degrees F. Cook pasta according to the package (omit salt). Drain & set aside.
  2. Using a medium-sized skillet, spay with non-stick cooking spray, or add 1 tablespoon olive oil and cook the mushrooms, onion and garlic over medium heat. When the mushrooms are soft, add the spinach and water. Cover the pan and cook for a few minutes until the spinach wilts.
  3. In a large bowl, add the ricotta cheese, milk, egg, nutmeg and black pepper. Gently stir in the pasta and vegetables and toss well to coat.
  4. Use a 1-1/2 quart casserole dish and spray with non-stick cooking spray, or coat with 1 tablespoon olive oil. Spread the noodle mixture into the dish. Sprinkle the top with the Swiss cheese and bake for about 25 minutes, or until a knife inserted into the middle of the pasta comes out clean


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