Ingredients
2-1/2 cups uncooked bow tie pasta2 cups (8 ounces) shredded Italian cheese blend1-1/4 cups grated Parmesan cheese, divided1 cup (8 ounces) sour cream1 cup ranch salad dressing1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach2 slices day-old French bread (1/2 inch thick)1 tablespoon olive oil1 teaspoon grated lemon zest1 teaspoon dried parsley flakes1/4 teaspoon garlic salt
Preparation
Preheat oven to 350°. Cook pasta according to package directions.
In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish.
Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining 1/4 cup Parmesan cheese. Sprinkle over pasta mixture.
Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.
