Baked Macaroni with Spinach and Cheese

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All the great flavors that remind you a little of lasagna. Great paired with a salad and some gluten free garlic bread sticks.


  • 1 8 oz. pkg. Hodgson Mill Gluten Free Brown Rice Elbows with Golden Milled Flax Seed
  • 2 Tbsp. olive oil, divided
  • 1 10oz.bag fresh baby spinach
  • 2 oz. cream cheese
  • 1/3 cup milk
  • 1/2 cup Parmesan cheese, grated
  • 1-1/2 cups ground turkey
  • 1 26oz. jar gluten free tomato basil pasta sauce
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3 cups mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese


Bring a large pot of salted water to a boil and add elbows; cook for 4 minutes. Do not overcook. Drain and set aside.  

Heat 1 Tbsp. olive oil in a large skillet over medium heat and add spinach, cooking and stirring until wilted, about 2 minutes. Remove skillet from heat and stir in cream cheese, milk and Parmesan until well combined. Transfer spinach mixture to a bowl and set aside.  

Wipe out skillet and heat 1 Tbsp. olive oil over medium heat. Add turkey and cook until meat is browned and cooked through. Stir in pasta sauce, garlic, oregano and basil; set aside. 

Preheat oven to 375°F. Spray a 13x9-inch baking pan with nonstick cooking spray and spread half of the meat sauce evenly on the bottom. Top meat sauce with elbow noodles. Spoon spinach mixture over noodles and sprinkle with 1 cup of mozzarella cheese. Spread remaining meat sauce evenly over spinach. Sprinkle remaining mozzarella cheese and Parmesan cheese over meat sauce. Cover dish with aluminum foil and bake in a 375°F oven for 30 minutes. Remove foil and continue baking for 10 more minutes or until cheese is melted and begins to brown on top. Serve warm.


6-8 servings Print this Recipe

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