Baked Whole Wheat Pasta With Spinach and Mozzarella

The aroma alone brings me back to Sunday dinners at my grandmother’s. As soon as you walked in the door, you’d be embraced by the warm, comforting scent of garlic, herbs, and melting cheese. It was always a race to the table to snag a corner piece of the baked pasta, where the mozzarella was perfectly browned and delightfully chewy. This particular recipe, with its whole wheat pasta and fresh mozzarella, reminds me of those cherished moments, a healthy and flavorful twist on a classic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Yield: 1 baking dish
• Dietary Type: Vegetarian

Ingredients

• 3⁄4 lb whole wheat pasta (small shells, penne, or spaghetti work well)
• 1 large onion, cut in quarters and thin sliced
• 4 cups fresh baby spinach
• 8 ounces fresh mozzarella cheese, cut in small cubes
• 3 teaspoons minced garlic
• 2 lemons, zested
• 1 1⁄2 cups sliced almonds, toasted
• 1 cup chicken broth
• 1 cup toasted fresh breadcrumbs (recipe below)
• 3-4 tablespoons olive oil (2-3 tablespoons to garnish the pasta, 1 tablespoon to saute the vegetables)
• Salt to taste
• Pepper to taste
• Pam or non-stick spray

For Fresh Bread Crumbs

• 2 slices bread, fresh everyday bread works best
• 1 teaspoon olive oil
• 1⁄2 teaspoon Italian seasoning

Equipment Needed

• Large pot
• Colander
• Large saute pan
• 13×9 inch baking dish
• Medium dry saute pan

Instructions

1. Toast the Almonds: In a medium dry saute pan over medium-high heat, add the almonds and cook for a couple of minutes until they get golden brown. Keep a close eye on them, as they can burn quickly. Remove from pan and set aside.

2. Prepare Fresh Bread Crumbs: If you are using dry bread crumbs, skip this step. Chop the bread fairly fine. In the same saute pan you used for the almonds, add 1 teaspoon of olive oil and heat to medium-high heat. Toss in the breadcrumbs and Italian seasoning and toast until golden brown, about 1-2 minutes, stirring often. Remove from pan and set aside.

3. Cook the Pasta: Cook the pasta according to package directions in salted boiling water. Drain well, return to the pot, and toss with 2-3 tablespoons of olive oil. Set aside off the heat.

4. Sauté the Vegetables: In the same saute pan, add the remaining 1 tablespoon of olive oil and heat to medium-medium/high heat. Add the garlic, onion, and a little salt and pepper. Sauté for 2-3 minutes, then add the spinach and sauté for just a few seconds until the spinach is slightly wilted. Don’t overcook the spinach.

5. Combine Ingredients: Remove the vegetables from the heat and stir in half of the lemon zest and 1 cup of the toasted almonds. Add this mixture to the pasta along with the chicken broth. Check for seasoning and add salt and pepper to taste.

6. Assemble and Bake: Spray a 13×9 inch baking dish with Pam or any non-stick spray. Add the remaining lemon zest to the bottom of the dish. Then, add half of the pasta mixture, followed by half of the mozzarella cheese. Add the rest of the pasta mixture and top with the remaining mozzarella cheese. Sprinkle with the remaining toasted almonds, and then top with the toasted bread crumbs.

7. Bake: Cover the baking dish with foil and bake in a preheated 375 degree F (190 degrees C) oven for about 20 minutes. Remove the foil and bake for another 10 minutes, or until the breadcrumbs are golden brown and the cheese is melted and bubbly.

8. Serve: Let the pasta stand for a few minutes before serving.

Expert Tips & Tricks

• Toast the almonds and breadcrumbs in advance: This can save you time on the day you plan to bake the pasta. Store them in airtight containers to maintain their crispness.
• Don’t overcook the pasta: Cook it al dente, as it will continue to cook in the oven.
• Use high-quality mozzarella: Fresh mozzarella has a better flavor and texture than pre-shredded.
• Adjust the seasoning to your liking: Don’t be afraid to add more salt, pepper, or other spices to suit your taste.
• Add a pinch of red pepper flakes: For a touch of heat, add a pinch of red pepper flakes to the vegetable mixture.
• Make ahead option: Assemble the pasta in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the baking time if baking from cold.

Serving & Storage Suggestions

Serve the baked pasta hot, straight from the oven. It’s delicious on its own or as a side dish to grilled chicken, fish, or vegetables.

To store leftovers, let the pasta cool completely before covering and refrigerating. It will keep in the refrigerator for up to 3-4 days.

To reheat, preheat the oven to 350 degrees F (175 degrees C). Place the pasta in an oven-safe dish, cover with foil, and bake for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the texture may be slightly different. It is not recommended to freeze the cooked pasta, as the texture can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	635 kcal	N/A
Calories from Fat	270 g	43%
Total Fat	30.1 g	46%
Saturated Fat	7.4 g	37%
Cholesterol	29.9 mg	9%
Sodium	575.5 mg	23%
Total Carbohydrate	73 g	24%
Dietary Fiber	6.2 g	24%
Sugars	4.2 g	N/A
Protein	26.8 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free pasta and gluten-free breadcrumbs.
• Vegan: Substitute the chicken broth with vegetable broth, omit the mozzarella cheese, or use a vegan mozzarella alternative. A sprinkle of nutritional yeast can add a cheesy flavor.
• Different Vegetables: Feel free to add or substitute other vegetables, such as mushrooms, bell peppers, or zucchini.
• Different Cheese: Try using ricotta cheese, provolone, or a combination of cheeses.
• Herbs: Add fresh herbs like basil, oregano, or thyme for extra flavor.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Pesto: Stir in a spoonful of pesto for a burst of fresh flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular pasta instead of whole wheat pasta?
A: Yes, you can use regular pasta if you prefer. However, whole wheat pasta adds a nutty flavor and more fiber to the dish.

Q: Can I use pre-shredded mozzarella cheese?
A: Fresh mozzarella cut into cubes is recommended for the best flavor and texture. Pre-shredded mozzarella often contains additives that prevent it from melting as smoothly.

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the pasta in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking.

Q: How do I prevent the breadcrumbs from burning?
A: Cover the baking dish with foil during the first 20 minutes of baking. Remove the foil during the last 10 minutes to allow the breadcrumbs to brown.

Q: Can I add meat to this dish?
A: Absolutely! Cooked chicken, sausage, or ground beef would be delicious additions. Simply add them to the vegetable mixture before combining with the pasta.

Final Thoughts

I hope you’ll gather your ingredients and give this baked whole wheat pasta a try. It’s a deeply satisfying dish that brings together the simple pleasures of good food and shared moments. Feel free to adapt it to your own tastes and preferences, and don’t hesitate to share your feedback. Serve it alongside a simple salad or a bowl of tomato soup for a complete and comforting meal. Enjoy!