Loaded Spinach Spaghetti Alfredo
Add chopped cooked chicken, ham, broccoli, asparagus, peas to make it even better if desired!
Ingredients
- 6 oz. thin spaghetti
- 4 strips bacon
- 6 cups baby spinach
- 1-2 T bacon fat*
- 1 tsp minced garlic
- 1 cup light Alfredo sauce
- 4 oz light whipped cream cheese
- 2 oz Parmesan
- Salt & pepper
- Chopped green onion tops for garnish
Instructions
- Bring salted water to boil, add pasta, stir down into water. Cover and turn off burner. Pasta will cook while you prepare the rest.
- Fry bacon until crisp. Drain on paper towels, reserving. 1-2 T of fat in skillet*.
- Add spinach to skillet and saute until it wilts down. Add garlic and cook 1 minute. Season with salt and pepper.
- Add cream cheese and Alfredo to spinach. Cook and stir until melted together. Add drained pasta. Turn out into a greased casserole and sprinkle with Parmesan. Cover and refrigerate until baking for up to 48 hours.
- Bake at 350 until heated through and bubbling, 30-45 minutes. Baking time will depend on how cold dish is at the beginning.
- Garnish with chopped green onion tops and crumbled bacon
Notes
*Melt butter in skillet and add olive oil if you don’t want to use bacon fat