Pasta Florentine (Vegetarian)

florentine pasta in a dutch oven with a spoon out

Pasta Florentine (Vegetarian)

Comforting and delicious, Pasta Florentine is packed with spinach and cheese and makes a great weeknight dinner!

Super easy to pull together, the whole family will enjoy this.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 599kcal

Author Kylee Ayotte

Ingredients

1 pound penne pasta
4 tablespoons butter
1 finely chopped onion
4 cloves minced garlic
1 pound fresh baby spinach washed and drained
4 tablespoons all-purpose flour
1 1/2 cup milk
1 cup shredded mozzarella cheese
1 cup ricotta cheese
salt and pepper to taste
1 teaspoon crushed red pepper flakes
1 cup parmesan cheese shredded

Instructions

Preheat the oven to 350°F.1 pound penne pasta
Prepare 1 pound penne pasta according to directions. Drain and set aside. Lightly grease a baking dish.
Heat 4 tablespoons butter in a Dutch oven (or other heavy based pan) over medium-high heat; sauté 1 finely chopped onion5 minutes or until just brown. Add 4 cloves minced garlic, and cook about 1 minute. Reduce heat to medium-low and add 1 pound fresh baby spinach; cover and cook 5 minutes or until spinach is wilted, stirring occasionally.
Sprinkle spinach mixture with 4 tablespoons all-purpose flour. Cook uncovered, stirring constantly, 1 minute. Gradually add 1 1/2 cup milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, 1 cup shredded mozzarella cheese, 1 cup ricotta cheese, salt and pepper, and 1 teaspoon crushed red pepper flakes. Place into prepared dish and sprinkle evenly with 1 cup parmesan cheese.
Bake for 15 to 20 minutes until the cheese melts.
Devour.

Notes

You don't HAVE to bake this pasta dish, I just like to melt the cheese on the top and have it be super scoopable vs pasta/sauce-like.

I add crushed red pepper to mine for an extra boost of flavor and a kick of heat. If you don't love spice, leave it out. Test for seasoning and add more salt or pepper if needed.

Substitutions/Additions

I use baby spinach, but if you don't have any - use some frozen spinach. Be sure to thaw and squeeze out as much of the moisture as you can.

If you don't have ricotta, you could use some cream cheese in a pinch.

If you want to add protein, I recommend grilling some chicken breasts, or some salmon.

What do do with leftovers

Store in the refrigerator in a covered container for a few days. When reheating in the microwave you may wish to add a little milk to stop it from drying out.

Nutrition