Okay, foodies, let's talk comfort food that doesn't weigh you down! I'm super excited to share a recipe that's not only delicious but also surprisingly healthy and quick to whip up. Get ready to meet your new weeknight best friend: Shrimp and Spinach Penne Casserole!
This isn't your average heavy casserole. We're talking succulent shrimp, vibrant spinach, and perfectly cooked penne, all brought together in a symphony of flavors. It's a dish that feels indulgent but is actually packed with good-for-you ingredients. It’s the perfect way to sneak in some extra greens and lean protein without anyone complaining.
Why You'll Love This Recipe
- Speedy Gonzales: Seriously, this dish is ready in about 40 minutes, start to finish. Perfect for those busy evenings when you need a delicious dinner, fast.
- Customizable: Not a fan of shrimp? No problem! Swap it out for cooked chicken breast. Feeling adventurous? Try a different type of cheese or add some sun-dried tomatoes for a burst of flavor.
- Healthy-ish: We’re using lean protein and veggies here folks. Plus, it's a baked dish, so we're skipping the excess oil. A much healthier casserole than many
- ** Crowd-Pleaser:** This casserole is a hit with everyone, from picky eaters to seasoned foodies. It’s a guaranteed crowd-pleaser that will have them asking for seconds!
Ingredients You'll Need
Here's what you'll need to gather:
- 3 cups uncooked penne pasta
- 2 large eggs
- 1/2 cup half-and-half cream (or a mix of milk and cream if you prefer)
- 4 tablespoons of melted butter
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cloves of minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 lb uncooked medium shrimp, peeled and deveined, tails off
- 1 1/2 cups fresh spinach, roughly chopped
Let's Get Cooking!
- Preheat and Prep: Preheat your oven to 350°F (175°C). Get that penne pasta cooking according to the package directions. This dish is super easy and really quick to prep and get in the oven, so it’s perfect for a busy weeknight meal.
- Mix the Wet Ingredients: In a small bowl, whisk together the eggs, half-and-half, and melted butter. This is the creamy base that will bind everything together.
- Combine & Coat: Drain the cooked pasta and toss it into a large bowl. Add the parmesan cheese, 1 cup of the mozzarella, minced garlic, salt, pepper, and that lovely egg mixture. Toss everything to make sure every piece of pasta is coated.
- Add the Good Stuff: Now, gently fold in the shrimp and spinach. The colors are going to start looking beautiful! If you are using chicken instead of shrimp, make sure it is already cooked.
- Bake: Lightly grease a 9x13 inch baking dish and pour the pasta mixture in. Top with the remaining mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the shrimp are pink and the cheese is melted and bubbly.
- Serve with Pride: Let it cool slightly and then get stuck in!. This dish goes perfectly with some crusty garlic bread.
Pro Tips for Success
- Don’t Overcook the Pasta: It will continue cooking in the oven, so make sure it's al dente when you drain it.
- Fresh is Best: Whenever possible, use fresh spinach for the best flavor. If you have to use frozen, make sure to thaw and drain it well before adding.
- Get Creative: Don't be afraid to experiment with herbs and spices. A little red pepper flake or a dash of dried oregano can really enhance the flavor. Maybe some fresh basil when it is served!
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So, there you have it! A quick, healthy, and super delicious shrimp and spinach penne casserole. Perfect for a weeknight dinner, and guaranteed to be a winner. Now go on, get cooking, and don't forget to share your creations! Happy eating!