Description
Savor the magic of this Green Goddess Pasta Bake! Creamy, cheesy, and loaded with nutritious greens, it’s a quick and satisfying meal perfect for any occasion.
Ingredients
Scale
- 1 pound short pasta (such as fusilli or penne)
- 3 cups broccoli (fresh, cut into small florets)
- 5 ounces fresh spinach
- 1 4-ounce can Hatch green chiles (diced)
- ½ block silken tofu (6 to 8 ounces)
- 4 ounces cream cheese (softened)
- ½ cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups sharp cheddar cheese (shredded, divided)
Instructions
- Preheat oven to 400°F and grease a 9×13-inch baking dish.
- Boil pasta in salted water until just shy of al dente and add broccoli for the last 2 minutes; drain.
- Blend spinach, green chiles, tofu, cream cheese, milk, garlic powder, onion powder, salt, and pepper until smooth to make the sauce.
- Mix drained pasta and broccoli with the sauce and 1 cup of cheddar cheese until well coated.
- Transfer the mixture to the baking dish, topping with the remaining cheddar cheese.
- Bake for 25 to 30 minutes until cheese is melted and bubbly, then cool for 5 minutes before serving.
Notes
Adjust seasoning to taste, especially when using salty cheese.
Experiment with adding other vegetables for variety, such as bell peppers or zucchini.
Use room-temperature cream cheese for a smoother sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg