Baked Pasta with Paneer and Spinach Recipe
This Baked Pasta with Paneer and Spinach is a delightful, hearty dish perfect for vegetarians and pasta lovers alike. A twist on the classic baked pasta, this version incorporates homemade paneer (cottage cheese) and fresh spinach, creating a rich, comforting meal. The tangy tomato puree blends beautifully with the earthy flavor of spinach, while the creamy paneer adds a touch of indulgence. If you’ve got a pantry stocked with rigatoni pasta, this recipe is a must-try!
Cuisine: Italian
Course: Main Course
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni Pasta | 300 grams |
| Extra Virgin Olive Oil | 2 tablespoons |
| Garlic, finely chopped | 3 cloves |
| Homemade Tomato Puree | 2 cups |
| Spinach (roughly chopped) | 100 grams |
| Salt and Pepper | To taste |
| Red Chilli Flakes | 2 teaspoons |
| Basil Leaves (chopped) | 8 leaves |
| Cheddar Cheese (grated) | 1/2 cup |
| Paneer (Homemade Cottage Cheese), crumbled | 1/2 cup |
| Spinach Leaves (Palak), finely chopped | 2 bunches |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 18g |
| Carbohydrates | 48g |
| Fat | 18g |
| Fiber | 4g |
| Sodium | 560mg |
Instructions
- Preheat the oven to 200°C (392°F). Set aside for later use.
- Boil the pasta: In a large pot, bring water to a boil, adding a pinch of salt to speed up the process. Once the water is boiling, add the rigatoni pasta. Cook until al dente (firm to the bite but cooked through). Drain the pasta, rinse under cold water to stop the cooking process, and return it to the pot. Drizzle with a little olive oil to prevent sticking, and set aside.
- Prepare the sauce: Heat the extra virgin olive oil in a large skillet over medium heat. Add the finely chopped garlic and sauté for 2-3 minutes until golden and fragrant. Add the homemade tomato puree, chopped spinach leaves, salt, pepper, and red chili flakes. Stir the mixture, cooking for 5 minutes until the spinach is tender but still vibrant.
- Combine with Paneer: Remove the skillet from heat, then gently fold in the crumbled paneer and chopped basil leaves. Stir to combine.
- Assemble the pasta: Take a baking dish and layer the ingredients as follows:
- First, spread a thin layer of the tomato-spinach paneer mixture at the bottom.
- Add half of the cooked rigatoni on top.
- Sprinkle half of the grated cheddar cheese over the pasta.
- Add another layer of the tomato-spinach mixture, followed by the remaining rigatoni and the rest of the cheddar cheese.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes or until the center is hot and set. Remove the foil for the last 5 minutes of baking to allow the top to become golden and slightly crispy.
- Serve: Once baked, remove the dish from the oven and let it stand for about 10 minutes to set. Run a spatula around the edges to loosen the pasta from the sides of the dish.
- Pair and Enjoy: Serve the Baked Pasta with Paneer and Spinach with a refreshing Bruschetta with Olives & Raisins and indulge in a decadent Chocolate Coffee Cake for dessert.
Tips for Success
- Homemade Paneer: If you’re not using store-bought paneer, make sure to prepare fresh, soft paneer at home for a truly authentic touch.
- Cheese Options: You can swap the cheddar cheese with mozzarella for a creamier texture or add a handful of Parmesan for an extra umami kick.
- Spinach Variations: While fresh spinach works beautifully here, you can also use frozen spinach (just be sure to drain it well before using).
- Spice Level: Adjust the amount of red chili flakes based on your preference for spice.
This Baked Pasta with Paneer and Spinach is a showstopper that’s perfect for a weeknight dinner, a family gathering, or even a potluck. It’s simple, yet flavorful, and can be paired with a variety of sides. Whether you’re an experienced cook or a beginner, this recipe is sure to become a staple in your kitchen.
