Had this last night - generally I like the kitchn's recipes so far, and appreciate their nutritional info being added! Filling and tasty - it was forgiving of some tweaks we made:

1)I used an entire bag of finely chopped frozen spinach, which I warmed up /cooked down with the shallots first, 2)We used turkey breasts instead, as it's what we had, and used about double the amount, since it's easy to calculate - also browned them a bit first in the baking pan. 3)Used a zucchini pesto that we find locally that's a good bit lower in cals than the traditional kind.

In any case it was really filling and hearty, hope someone enjoys! You can find it by Googling "Kitchn Double Spinach", but I've also pasted the gist of it below inc. nutrition: Double Spinach Pasta Casserole with Pesto & Asiago Cheese Serves 4

12 ounces spinach pasta 5 ounces fresh baby spinach, roughly chopped, about 5 cups 2 large shallots, peeled and chopped 4 cloves garlic, minced 2 ounces Asiago cheese, grated 4 ounces raw chicken breast, finely chopped, optional 1/2 cup low-fat Greek yogurt 1/2 cup cream 1/2 cup basil pesto, homemade or jarred 1/4 to 1/2 teaspoon salt Freshly ground black pepper 2 large eggs Olive oil

Heat the oven to 350°F and lightly grease an 8x8 or 9x9-inch square baking dish with olive oil or baking spray. Bring a large pot of salted water to boil over high heat and add the spinach pasta. Cook according to package instructions, drain, and set aside.

While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, and garlic. Toss with the Asiago cheese and the chicken breast, if using. (*I cooked off the frozen spinach/shallot first, browned the turkey a bit as well, then eventually in that same pan built out the ingredients to bake.)

In a separate bowl whisk together the yogurt, cream, and pesto. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper. Whisk in the eggs.

Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish. (At this point the casserole can be covered and refrigerated overnight.)

Bake for 30 minutes or until golden-brown on top and lightly bubbling.

Let cool for 5 to 10 minutes then serve with a salad, like a colorful cabbage slaw, or roasted vegetables.

Per serving, based on 4 servings. (% daily value) - note, this isn't including the turkey we added, which brought it up about 40 cals more per serving:

Calories - 629 Fat - 23 g (35.3%) Saturated - 11.6 g (57.9%) Trans - 0 g Carbs - 75.3 g (25.1%) Fiber - 11.1 g (44.6%) Sugars - 7.3 g Protein - 30.3 g (60.7%) Cholesterol - 168.6 mg (56.2%) Sodium - 446.3 mg (18.6%)