This is not a creamy macaroni and cheese; it’s a far more elegant dish with plenty of crunch from the almonds and fresh taste from the lemon zest. In fact, there’s not much sauce at all, but the casserole holds together well. The original recipe is here, and I tried to lighten things up further by reducing the almonds to 1 cup, increasing the fresh spinach to a full 10 oz. bag, and using reduced fat mozzarella cheese. It’s the lemon zest which contributes the most to the flavor, so be sure not to skip it.
One thought on “Baked Pasta Casserole with Spinach and Almonds”
This looks really good! I will try it.