Creamy Roasted Garlic and Spinach Pasta Bake

Ingredients

• •12 ounces penne pasta
• •1 tablespoon olive oil
• •1 head garlic
• •2 cups fresh spinach, roughly chopped
• •1 1/2 cups heavy cream
• •1 cup milk (whole or 2%)
• •1/2 cup grated Parmesan cheese
• •1 cup shredded mozzarella cheese
• •2 tablespoons unsalted butter
• •2 tablespoons all-purpose flour
• •1/2 teaspoon salt
• •1/2 teaspoon black pepper
• •1/4 teaspoon red pepper flakes (optional)
• •1/4 cup breadcrumbs (optional, for topping)
• •1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Prepare the garlic for roasting: Trim off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast in the oven for 30 minutes until soft and golden.

3. 3

   Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.

4. 4

   In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.

5. 5

   Gradually whisk in the heavy cream and milk. Cook for about 5 minutes, stirring occasionally, until the sauce thickens.

6. 6

   Stir in the Parmesan cheese, 1/2 cup of mozzarella cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese is fully melted and the sauce is creamy.

7. 7

   Remove the roasted garlic from the oven, squeeze out the softened cloves, and mash with a fork. Stir into the creamy sauce.

8. 8

   Combine the cooked pasta, spinach, and creamy garlic sauce in a large mixing bowl. Mix well to coat the pasta.

9. 9

   Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella cheese over the top. If desired, top with breadcrumbs for extra crunch.

10. 10

    Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

11. 11

    Remove from the oven and let cool for 5 minutes. Garnish with parsley if desired before serving.