1 pound linguine or spaghetti
until just barely al dente (see package for time and cook about one minute less than minimum).
3 cloves of garlic, finely chopped
3 T olive oil
1 T Italian herbs
When pasta is cooked, drain well and toss with oil and garlic mixture. Lightly brush the bottom of a 9” x 9” (or equivalent area) baking dish with olive oil . Put about 2/3 of the seasoned pasta in the baking dish and level the pasta. Spread:
Ground nutmeg, then top with
Parmesan cheese, grated
Bake in preheated 350 degree F oven for approximately 30 minutes or until top is browned and crispy.
** When using frozen spinach remove as much moisture as possible; a good way to do this is to actually wring the spinach in your (clean) hand as if squeezing a sponge.
January 2015: VARIATION: For a vegan/cholesterol free spaghetti spinach bake see: Spaghetti-Spinach-Cashew Cream Bake