This pasta casserole can be a main dish or side dish. In a bowl shredded Italian cheese is mixed with Parmesan cheese, sour cream and ranch salad dressing. Then cooked bow tie pasta is added with spinach. Next the pasta mixture is added to a baking dish. Breadcrumbs are mixed with olive oil, lemon zest, parsley, garlic salt and more Parmesan cheese. The breadcrumb mixture is sprinkled on top of the pasta before baking.
Course
Pasta
Prep Time25minutes
Cook Time30minutes
Servings8people
Ingredients
2 ½cupsuncooked bow tie pasta
2cups(8oz) shredded Italian cheese blend
1 ¼cupsgrated Parmesan cheesedivided
1cup(8 oz) sour cream
1cupranch salad dressing
1package(10 oz) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach
2slicesday-old French bread½ inch thick
1tbspolive oil
1tspgrated lemon zest
1tspdried parsley flakes
¼tspgarlic salt
Instructions
Preheat oven to 350 F. Cook pasta according to package directions.
In a large bowl, mix the Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to the cheese mixture. Fold in the spinach. Transfer to a greased 13x9 baking dish.
Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining ¼ cup Parmesan cheese. Sprinkle over the pasta mixture.
Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5 to 10 minutes.