This baked spanakopita pasta with sausage is my kind of comfort food – cozy, creamy, cheesy, and packed with spinach so you can at least pretend it’s healthy. It’s inspired by spanakopita, the classic Greek spinach and feta pie, but takes a loose (and very weeknight-friendly) approach by turning those same flavors into a baked pasta dish. When I made this for the first time, my youngest son ate three BIG servings – no joke. It’s a great way to sneak in greens, that much I’ll say. It’s such a delicious family meal.
Why You’ll Love This Recipe
Spanakopita vibes, but easier. No phyllo dough to fuss with (I seriously have issues every time I try to work with phyllo dough lol) – just toss everything together and bake.
Kid-approved. The creamy sauce and melty cheese make the spinach totally irresistible.
Hearty and comforting. Between the sausage and pasta, it’s a complete, satisfying meal that hits the spot on busy weeknights.
Make-ahead friendly. Assemble it earlier in the day, then bake right before dinner for a warm, fresh-from-the-oven meal.
Tips for Success
Cook your pasta al dente. It will continue to cook in the oven, so slightly undercooked pasta prevents mushiness.
Squeeze out your spinach. Whether you’re using frozen or sautéed fresh spinach, make sure to get rid of excess water so the sauce stays thick and creamy.
Use a mix of cheeses. Feta gives that classic Greek flavor, but mozzarella (or even provolone) adds the melty, gooey texture that makes this so comforting.
Bake uncovered. You want that beautiful golden top – the crispy cheese bits are the best part!
Customizations
Make it vegetarian: Skip the sausage or swap in plant-based sausage or chickpeas.
Add more veggies: Mushrooms, zucchini, or artichokes would fit right in.
Go spicy: Use hot Italian sausage or add red pepper flakes for a little kick.
Lighten it up: Swap cream cheese for Greek yogurt for a tangy twist.
Leftovers reheat beautifully – in fact, the flavors get even better the next day. This cozy, cheesy, spinach-filled creamy baked pasta is what weeknight pasta dreams are made of. It’s comforting, crowd-pleasing, and guaranteed to have everyone going back for seconds (or thirds, if you’re my youngest). Add this one to your weeknight rotation – it’s a keeper. This would make an amazing Sunday dinner dish.
Baked spanakopita pasta with sausage
Ingredients
- Kosher salt and black pepper
- 8 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
- 1 cup fresh dill or parsley leaves or a combination of both
- 6 scallions trimmed and thinly sliced, whites and dark green parts separated
- 12 ounces chicken sausage I got chicken sausage with spinach and feta! Chicken or turkey sausage would work here
- 1 pound tubular or curvy pasta like rigatoni or fusilli
- 2 tablespoons unsalted butter
- 4 cloves garlic thinly sliced
- 8 ounces cream cheese (1 cup) cut into 1/2 inch cubes
- 4 ounces mozzarella cheese (1 cup) grated
- 4 ounces crumbled feta (1 cup)
Instructions
- Bring a large pot of salted water to boil. Heat oven to 450 degrees
- In a large skillet, brown cut up sausage, then add in chopped spinach, herbs, scallion greens with a few pinches of salt and pepper. Cook until greens are wilted. Set aside.
- Cook the pasta until 2 minutes shy of al dente; reserve 1 cup pasta cooking water, then drain pasta and set aside. Return the pot to the stove.
- Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt and saute until softened, 4 to 5 minutes. Add the cream cheese and cooking water and stir until smooth. Stir in the wilted greens and sausage. Add in half the mozzarella and half the feta and stir until combined. Add in the pasta and stir.
- Transfer the pasta to a 9x13-inch baking dish and top with remaining mozzarella and feta. Bake until the sauce is thick and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes.
This recipe is adapted from NYTimes Cooking- Easy Weeknight Dinners by Emily Weinstein
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