Spinach and Catfish Casserole

Spinach and Catfish Casserole

Makes 6 Servings


  • 1 lb rigatoni or other tube pasta
  • 10 oz. frozen chopped spinach
  • ¼ cup unsalted butter
  • 1 ½ lbs. catfish fillets, cut into 2 inch squares
  • 8 oz pkg shredded mozzarella cheese
  • ¼ lb. grated Parmesan cheese


  1. Preheat oven to temperature 425°F. Cook rigatoni in boiling salted water 10-12 minutes, or until al dente. Drain and keep warm.
  2. While pasta is cooking, place spinach in a heavy saucepan over medium-high heat and cook 3-4 minutes, or until spinach is heated throughout. Transfer spinach to a blender or food processor; add butter and process until smooth.
  3. Add spinach to rigatoni and mix thoroughly. Set aside. Arrange fish fillets in a lightly oiled baking dish.
  4. Bake fish 4 minutes. Remove and pour spinach mixture over fish. Sprinkle with both cheeses and baked an additional 10 minutes.