Read on for shortcuts and how to use this recipe as a make-ahead meal when life gets busy.
Coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
Bring a large saucepan of water to a boil.
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Add 8 ounces pasta; cook according to package directions for al dente.
Drain the pasta and return to the saucepan.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Stir in 23 cup wine; cook, stirring constantly, until barely reduced, about 1 minute.
Bring to a boil over medium-high heat.
Reduce heat to medium-low; whisk in 4 ounces cream cheese.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Cook, stirring constantly, until melted and smooth, about 3 minutes.
Stir in 10 ounces spinach; cook, tossing constantly, until wilted, about 2 minutes.
Transfer the mixture to the prepared baking dish and spread in an even layer.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Sprinkle with the remaining 4 tablespoons Parmesan.
Bake until the Parmesan is melted, about 15 minutes.
Increase oven temperature to broil; do not remove the casserole.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Broil until the topping is lightly browned, about 3 minutes.
Sprinkle with the remaining 18 teaspoon salt.
Let stand for 5 minutes.
Sprinkle with parsley, if desired.
you could refrigerate or freeze the casserole baked or unbaked.
Note: A baked casserole should be completely cool before putting it in the fridge or freezer.
