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Baked Pasta with Spinach and Lemon

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Baked Pasta with Spinach and Lemon

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Course: Main Course
Cuisine: American
Keyword: Baked Pasta with Spinach and Lemon
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 570kcal


  • 6 ounce pasta, shapes
  • 2 cup spinach
  • 1 tablespoon olive oil
  • 1 medium onion
  • 1/4 cup flour, all-purpose
  • 4 clove garlic
  • 2 1/2 cup milk
  • 1/2 cup vegetable broth
  • 1 cup Parmesan cheese, grated
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 medium lemon
  • 1 none cooking spray
  • 3/4 cup panko (Japanese bread crumbs)

Serve With

  • 4 medium apple


  • Preheat oven to 350° F.
  • Cook pasta in boiling water only until al dente. Remove from heat; stir in spinach and let stand until wilted, then drain well.
  • Heat a sauté pan over medium heat. Add olive oil and swirl to coat.
  • Chop onion.
  • Add onion to hot pan and cook 15 minutes or until golden brown, stirring frequently.
  • Add flour and minced garlic to onions; cook 1 minute, stirring constantly with a whisk.
  • Gradually add in milk and broth; cook 8 minutes or until sauce boils and thickens, stirring constantly.
  • Stir in 3/4 cup cheese, salt, pepper, and 1/4 teaspoon lemon zest (or more to taste). Remove from heat.
  • Combine pasta with sauce mixture, and toss gently to coat.
  • Spoon the pasta into a 9 x 9-inch glass or ceramic baking dish coated with cooking spray.
  • Sprinkle half of the Panko over the pasta, top evenly with the remaining Parmesan, then sprinkle the remaining Panko over the cheese.
  • Bake for 40 minutes or until browned and bubbly.
  • Serve with apples on the side.
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Calories: 570kcal | Carbohydrates: 87g | Protein: 21g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 1073mg | Fiber: 7g | Sugar: 30g

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