Tavern Keeper's Cheesy Spinach Pasta Feast

Description

Vegetarian version with chicken optional featuring pasta baked in a rich creamy spinach and cheese sauce with garlic and nutmeg for layered savory notes. Quick prep and 20-minute roast create a bold, meat-optional dish ideal for fantasy tavern dinners in under an hour. This hearty bake delivers comforting tavern-style indulgence with fresh spinach, multiple cheeses, and aromatic spices that evoke medieval feasting halls.

Cultural Background

Creamed spinach dishes trace their roots to European culinary traditions, particularly French and German cooking where spinach is wilted in cream sauces seasoned with nutmeg, a spice historically prized in medieval European kitchens for its warming flavor. Pasta bakes evolved from Italian-American casseroles popular in the 20th century, blending Old World techniques with hearty one-dish meals suited to taverns and inns. Nutmeg's use in spinach preparations dates back centuries as a digestive aid and flavor enhancer in creamy vegetable sides.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 30 minutes
TOTAL TIME: 50 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

• 12 oz penne or rigatoni pasta
• 1 lb fresh baby spinach (or 10 oz frozen, thawed and drained)
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup vegetable broth (or chicken broth if using chicken)
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1/2 tsp ground nutmeg
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 cup grated Parmesan cheese, divided
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 lb boneless skinless chicken breast, cubed (optional)
• 1 tbsp olive oil (if using chicken)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat oven to 400°F. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 8-10 minutes; drain and set aside, reserving 1/2 cup pasta water.
2. If using chicken, heat olive oil in a large skillet over medium-high heat, season chicken with salt and pepper, and cook until browned and cooked through, about 5-7 minutes; remove and set aside.
3. In the same skillet (or a clean one), melt butter over medium heat, add minced garlic, and sauté for 1 minute until fragrant. Whisk in flour and cook for 1 minute to form a roux.
4. Gradually whisk in broth and heavy cream, then stir in cream cheese until melted and smooth. Add nutmeg, salt, and pepper; simmer for 2-3 minutes until slightly thickened.
5. Stir in the spinach (in batches if fresh) until wilted, about 2-3 minutes. Add half the Parmesan and half the mozzarella, stirring until melted. If sauce is too thick, thin with reserved pasta water.
6. Combine the cooked pasta (and optional cooked chicken) with the sauce in the skillet or a large bowl until evenly coated.
7. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Parmesan and mozzarella evenly over the top.
8. Bake uncovered for 20 minutes until cheese is bubbly and golden brown on top. Let rest for 5 minutes before serving, garnished with parsley if desired.

Tips

- Use freshly grated nutmeg for the brightest flavor and grate it directly into the sauce to control intensity.
- Avoid overcooking the spinach to keep it vibrant green rather than turning olive drab.
- For a lighter version, substitute half-and-half for heavy cream or use part-skim mozzarella.

Nutrition

Calories: 720
Protein: 32g
Carbs: 58g
Fat: 42g

Tags

Meat dish, Vegetarian dish, Dinner, Chicken, Pasta, Savory/Umami, Bold/Complex, Rich/Creamy, Quick and Easy, Baked or Roasted, Under 1 hour, Create a dish that would be served in a