Cheesy Baked Pasta & Spinach

with Arugula & Clementine Salad

55 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

600 Calories Or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The key to making a great “pasta al forno,” or oven-baked pasta, is to build layers of flavor. Ours starts with a base of garlicky tomato sauce combined with sautéed spinach and fresh parsley. Elicoidali (a traditional shape for baked pasta) soaks up the sauce beautifully with its ridges. We’re layering the saucy pasta and greens with Fontina and Parmesan, two kinds of cheese for plenty of richness in every bite. On the side, an arugula salad gets a special, seasonal touch from juicy clementines.

Get Plans

Nutrition

PER SERVING
Calories

670 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Pick the parsley leaves off the stems; discard the stems. Peel the garlic; mince 3 cloves. Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester). Peel and small dice the onion. Place the tomatoes in a bowl; gently break apart with your hands. Grate the Fontina cheese (discarding any rind). Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Peel the clementines; separate the segments. Peel the turnips; halve lengthwise, then thinly slice crosswise.

2 Cook & drain the spinach:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes per batch, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the cooked spinach to a cutting board with the parsley; finely chop. Transfer to a bowl; add the garlic paste and stir to combine. Season with salt and pepper to taste. Wipe out the pan.

3 Make the sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and minced garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened. Remove from heat; season with salt and pepper to taste.

4 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water and cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

5 Assemble & bake the pasta:

Stir the sauce, chopped spinach and parsley and a drizzle of olive oil into the cooked pasta. Season with salt and pepper to taste. Transfer half the pasta mixture to a baking dish. Top with half the Fontina cheese. Repeat with the remaining pasta mixture and Fontina cheese. Top with half the Parmesan cheese; season with salt and pepper. Bake 15 to 17 minutes, or until the cheese is lightly browned. Remove from the oven and let stand for 2 minutes.

6 Make the salad & serve your dish:

While the pasta bakes, to make the vinaigrette, slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until well combined. Season with salt and pepper to taste. Just before serving, in a large bowl, combine the arugula, clementines and turnips. Add enough of the vinaigrette to coat (you may have extra). Toss to mix; season with salt and pepper to taste. Garnish the baked pasta with the remaining Parmesan cheese. Enjoy!