Green Goddess Pasta Bake
Servings: 6 servings
Calories: 537kcal
This cheesy green goddess bake blends spinach, broccoli, and chiles in a creamy, protein-packed sauce that’s weeknight easy but tastes restaurant-level good.
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Ingredients
- 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. Grease a 9x13-inch baking dish.
- Cook pasta in a large pot of salted water until 2 minutes shy of al dente. Add chopped broccoli to the pot during the last 2 minutes of cooking. Drain well and set aside.
- Make the sauce: In a blender or food processor, combine spinach, green chiles, silken tofu, cream cheese, milk, garlic powder, onion powder, salt, and pepper. Blend until completely smooth.
- Combine drained pasta and broccoli with the sauce in a large bowl. Stir in 1 cup cheddar cheese until evenly distributed.
- Transfer mixture to prepared baking dish and smooth top. Sprinkle remaining 1 cup cheddar cheese evenly over surface.
- Bake uncovered until cheese is melted, bubbling, and top is golden, about 25 to 30 minutes. Let cool 5 minutes before serving.
Notes
- Don’t overcook the pasta — stopping a couple minutes early ensures it won’t get mushy while baking.
- Use sharp cheddar and grate it fresh for best melting and flavor.
- You can substitute blanched kale for spinach if desired.
Nutrition
Calories: 537kcal | Carbohydrates: 64g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 59mg | Sodium: 740mg | Potassium: 538mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3156IU | Vitamin C: 46mg | Calcium: 373mg | Iron: 2mg