Since Spring is a season of renewal and all that garbage, I’ve been thinking about my commitments. I’ve been wondering about letting some things go and trying some new things out. I’m starting to feel more comfortable here in Glasgow, and I’m wondering if it’s time to get involved in something new.
I have an urge to get really good at something. Maybe Kung Fu? Maybe Argentine Tango? I don’t know. Maybe I’ve just lost my mind, but I feel like I need to keep growing. Maybe it’s all those flowers that have been popping up. I just need something new.
Speaking of something new, I made you a new mac and cheese, and there’s vegetables. Or a vegetable. I hid some spinach in between layers of alfredo-drenched pasta shells and plenty of cheese. You should know by now that this is what it takes for me to eat vegetables.
This recipe has a couple of different elements, but it’s actually really simple. The spinach and cheese mixture comes together while the pasta is boiling. We’re using jarred alfredo sauce because we’re busy and hungry. Layer, bake, eat forever.
Let’s all try something new this Spring. How can it be anything other than awesome. Then let’s eat Spinach Alfredo Mac and Cheese. You earned it.
- 8 ounces small pasta shells or other small pasta
- 10 ounces frozen chopped spinach, thawed and drained
- 1-3/4 cups cottage cheese
- 1 egg
- 1/2 cup parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- Salt and pepper, to taste
- 1-1/2 cups jarred alfredo sauce
- Preheat your oven to 350F (175C) and spray a 2-quart casserole dish with non-stick spray to make your life easier later when you have to clean up.
- Put a large pot of water on to boil, add a fat pinch of salt, and cook your pasta according to package directions. Drain.
- While your pasta is cooking, stir together the spinach, cottage cheese, egg, 1/4 cup of parmesan, 2/3 cups mozzarella, and salt and pepper.
- Once your pasta is drained, return it to the pot and stir in the alfredo sauce.
- Spread half the pasta on the bottom of your casserole dish. Spread the spinach and cheese mixture evenly on top of this, then spread the remaining pasta on top. Sprinkle the remaining 1/4 cup parmesan and 1/3 cup mozzarella cheese on top.
- Bake for 35 minutes or until hot and bubbly. Allow to cool for 5-10 before digging in.