Spinach Pasta and Cheese Loaf

Western.Chefs's picture

Jan. 10, 2012


Fresh spinach/2 packages, 10 ounce size, frozen chopped spinach 2 Pound
Grated parmesan cheese 2 Tablespoon
Butter/Margarine 4 Tablespoon
Chopped onion 1/2 Cup (8 tbs)
Light cream/Half and half 1 Cup (16 tbs)
Salt 1 Teaspoon
Sugar 1/2 Teaspoon
Ground pepper 1 Dash
Ground nutmeg 1 Dash
Eggs 4
Fresh bread crumbs 1/2 Cup (8 tbs)
Grated swiss cheese/Gruyere cheese 2 Ounce (1/2 cup)
Elbow macaroni 1 1/2 Cup (24 tbs) , cooked
Cubed carrot 1 1/2 Cup (24 tbs) , cooked (1/2 inch cubes)
Diced red pepper 1 Cup (16 tbs)
For cheese sauce
Butter/Margarine 2 Tablespoon
All purpose flour 2 Tablespoon
Dry mustard 1/2 Teaspoon
Salt 3/4 Teaspoon
Ground white pepper 1 Dash
Ground red pepper 1 Dash
Sharp cheddar cheese 1/4 Pound , grated (1 cup)



1. To prepare the spinach wash it, remove and discard large stems.

2. Place in large kettle with just the water clinging to leaves and cook, covered, tossing with a fork once or twice, 5 minutes until spinach is just tender.

3. Drain very well and chop coarsely.

4. If using frozen spinach, cook as package label directs and drain very well.

5. Preheat oven to 350F.

6. Grease well a 9-by-5-by-2 3/4-inch loaf pan, line bottom with a strip of aluminum foil and dust with Parmesan cheese.


7. In large saucepan, heat butter and saute onion until tender-€”about 5 minutes.

8. Add spinach, cream, salt, sugar, pepper and nutmeg, heat just to boiling and remove from heat.

9. In a large bowl, beat eggs slightly, add bread crumbs and Swiss cheese; gradually stir in spinach mixture, macaroni, carrot and red pepper.

10. Turn into prepared pan, set pan in larger baking pan on oven rack pouring water into pan to depth of 1 1/2 inches.

11. Place a piece of waxed paper over top of pan and bake 35 to 40 minutes until knife inserted in center of spinach mixture comes out clean.

12. With a small spatula loosen mold around edge.

To make the Cheese Sauce :

13. In small saucepan, slowly melt butter taking care to not let it to brown and remove from heat.

14. Stir in flour, mustard, salt, white pepper, red pepper and cream until smooth.

15. Bring to boiling, stirring until thickened.

16. Reduce heat, add cheese and cook, stirring, until cheese is melted and mixture is smooth.


17. Invert onto heated serving platter and serve with Cheese Sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 897Calories from Fat 511

 % Daily Value*

Total Fat 59 g90.8%

Saturated Fat 33 g165%

Trans Fat 0 g


Sodium 1516 mg63.17%

Total Carbohydrates 61 g20.3%

Dietary Fiber 9 g36%

Sugars 8 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet