The creaminess of spinach and mozzarella combined with the delicate flavor of homemade béchamel transforms this dish into a true delight—loved even by the little ones. Feel free to use any pasta shape you prefer, but trust me: giant fusilli are the perfect choice.
Want to unlock the little secrets of Italian tradition to cook a perfect pasta dish? Read this article: How to Cook Pasta Like an Italian The Step-by-Step Secrets for Perfect “Al Dente”
Bring two pots of salted water to a boil—one for the pasta and one for the spinach. Preheat the oven to 400°F (200°C) with the broiler/grill setting on.
In a small pot, heat the milk until it begins to boil. In another saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a few minutes to cook the roux. Slowly pour in the hot milk while whisking continuously. Season with salt, pepper, and a pinch of nutmeg. Cook for about 10 minutes, stirring constantly, until thickened. Turn off the heat and set aside.
Once the water boils, cook the pasta until 'al dente'
Boil the spinach for 6–7 minutes. Drain, squeeze out the excess water, and chop finely.
Dice the mozzarella and grate the Parmesan.
Drain the pasta and transfer it to a bowl. Mix it with the chopped spinach.
Butter a baking dish. Spread a thin layer of béchamel on the bottom, add half of the pasta, half the mozzarella, and half the grated Parmesan. Cover with more béchamel and repeat the layers. Finish with a generous top layer of béchamel and Parmesan.
Bake until golden on top, about 15 minutes (with the final 5 minutes using only the top grill/broiler). Serve immediately!
Spinach is a great source of vitamin C, carotenoids, folate, chlorophyll, and lutein. These micronutrients enhance its antioxidant properties, helping support cardiovascular health.
