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Caprano Pasta Casserole
  • Prep
    20 mins
  • Total
    25 mins
  • Serving

Caprano Pasta Casserole


  • 180 g Caprano cheese or Aged Caprano cheese, grated
  • 250 g fusilli pasta
  • 30 mL (2 tbsp) butter
  • 30 mL (2 tbsp) olive oil
  • 1 onion, chopped
  • 3 garlic buds, chopped
  • 3 chicken breasts, boned, cut in strips
  • 750 mL (3 cups) spinach leaves, coarsely chopped
  • 125 mL (1/2 cup) white wine
  • 180 mL (3/4 cup) 35% cream
  • Salt and pepper to taste


Cook pasta al dente in a large saucepan filled with boiling salted water. Drain and set aside.

In a large nonstick pan, melt half the butter and the oil.

Sauté onion and garlic 3 to 5 minutes. Drain and set aside.

In the same pan, melt the rest of the butter and oil.

Brown chicken strips in two or three batches.

Put all the chicken, onion, and garlic back into the pan, add the white wine, and reduce 3-4 minutes.

Add spinach, cover, and cook about 2 minutes, just long enough for spinach to become tender.

Add cream and reduce again, on medium heat, 3 to 5 minutes. Remove from heat.

Add drained pasta and half the grated cheese. Mix well.

Place mixture in six individual ovenproof dishes.

Sprinkle the rest of the grated cheese evenly onto each portion and bake 10 minutes at 350°F.

Broil a few minutes and serve.