Baked Mac and Cheese with Spinach and Tomatoes

Baked Mac and Cheese with Spinach and Tomatoes

Servings: 8

Heart Smart Lactose Intolerant Vegetarian
Recipe Directions
Nutrition Information


  • 1 pound of whole wheat or GF pasta
  • 1 cup GO Veggie! Dairy Free Classic Plain Cream Cheese
  • 8 ounces rice milk
  • 1 cup GO Veggie! Lactose Free Cheddar Shreds
  • 1/4 cup GO Veggie! Lactose Free Grated Parmesan Topping, divided
  • 2 cup baby spinach
  • 1 cup grape or cherry tomatoes, halved
  • ¼ cup whole wheat panko or gluten free breadcrumbs
  • 1 tablespoon fresh flat-leaf parsley, chopped


Preheat oven to 375°.

Cook pasta according to package directions, drain and set aside.

In a food processor; combine cream cheese, milk, cheddar cheese, ¼ cup parmesan and spinach.

Puree until smooth. Season with salt and pepper.

Add the cheese mixture to pasta, and stir well.

Spoon mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl.

Sprinkle evenly over pasta mixture. Bake at 375° for 10-15 minutes.

Created by: Katie Cavuto, MS, RD, GO Veggie! Ambassador, Registered Dietitian, Culinary Nutritionist, Writer, Spokesperson, Media Personality, ©Copyright 2014