Spinach Casserole Ingredients 1. Olive Oil 2. 1 Red or Green Chilly (optional) 3. 1 16 oz pack of frozen chopped spinach.

You can use half and save half in a freezer ziplock bag. Put the leftover spinach in the freezer. 4. ½ packet (16 oz packet) of Spaghetti or Angel hair. Angel hair pasta cooks faster 5. ½ - 1 cup shredded mozzarella cheese 6. ½ onion (finely chopped) 7. ½ tsp pepper & Jeera powder 8. ½ cup milk 9. 1 tbs All purpose flour 10. 1 tsp salt 1. Chop the onion 2. Heat water and boil the pasta. When pasta is almost cooked, drain in the collander with cold water. 3. Thaw the spinach in the microwave. I usually heat it for about 4 minutes. 4. In a blender, add thawed spinach, milk, all purpose flour, salt and pepper-jeera mix and blend with water (1 cup or more). 5. Heat oil (2 tbsp), add chopped onions and sauté for 2 minutes. Add green or red chilly (optional). When onions are caramelized, add spinach mixture and sauté for 3 mins. Toss in the pasta. Mix well. Turn stove off. 6. Pre-heat oven to 425 deg F 7. Put the pasta and spinach mix in a glass tray and add grated mozzeralla cheese on the top. 8. Bake the casserole in the oven till the cheese melts 10-15 mins. 9. Enjoy!