Creamed greens and egg pasta bake
A weeknight pasta bake that lets a jar of creamed spinach and kale do the heavy lifting. The sauce is built from what you have, the dish bakes in one pan, and the result is comfort food you can get on the table in under forty minutes.
About 630 calories a serving, 25 g protein, 74 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 eggs
- 2 oz [55g] Parmesan
From your shelf
- 1 jar creamed spinach and kale
Staples
- 6 oz pasta
- 2 tablespoons butter
- 1 tablespoon flour
- to taste salt
- to taste pepper
- Heat your oven to 375°F [190°C]. Bring a pot of salted water to a boil, add 6 oz pasta, and cook it until just shy of tender, about 8 minutes; drain it and set it aside. While the pasta cooks, melt 2 tablespoons butter in a small saucepan over medium heat.
- Whisk 1 tablespoon flour into the butter and let it bubble for 30 seconds, stirring constantly. Pour in the jar of creamed spinach and kale, breaking it up as it warms, and stir until smooth, about 2 minutes. Taste and season with salt and pepper.
- Crack 2 eggs into a bowl, whisk them, then pour them into the warm cream sauce while stirring constantly so they scramble into fine curds. Stir in the cooked pasta, then pour everything into a baking dish.
- Grate 2 oz Parmesan over the top and bake until the edges bubble and the cheese browns lightly, about 12 minutes. Let it rest for 2 minutes before serving.
Note Swap the pasta for rice if you prefer. Leftover bake keeps covered in the fridge for two days and reheats gently in a low oven. Serve with a green salad and crusty bread to soak up the sauce.
On the label
SPINACH, WHOLE MILK, HEAVY CREAM (MILK, CONTAINS LESS THAN 0.5% OF: CARRAGEENAN, MONO AND DIGLYCERIDES, POLYSORBATE 80), WATER, KALE, YELLOW ONION, RED ONION, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, GUAR GUM, CAROB BEAN GUM, XANTHAN GUM), ALL PURPOSE FLOUR (UNBLEACHED HARD WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), BUTTER (PASTEURIZED CREAM AND NATURAL FLAVORINGS), COLD PRESSED SUNFLOWER AND OLIVE OIL, KOSHER SALT, GARLIC, BLACK PEPPER, XANTHAN GUM, NUTMEG.
Our Family, other deli, serving 213 g, package 15 oz/425 g. Ingredients as printed on the label.
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Cooks as spinach, kale. Half of it left? Use up the spinach.