Baked Penne and Cheese with Spinach |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A wonderfully tasty comfort food that has its company's coming clothes on. The spinach also boosts the nutrition, making it a complete meal. Ingredients:
3 cups penne or 3 cups other tubular pasta |
6 ounces fresh baby spinach leaves, washed,uncooked |
4 tablespoons butter |
1 medium onion, chopped |
1 lb sliced mushrooms |
1/4 cup flour |
2 cups milk |
2 cups sharp cheddar cheese, grated |
1 cup cream |
1/2 teaspoon ground nutmeg |
1/2 teaspoon fresh ground pepper |
Directions:
1. Cook the pasta in salted boiling water until it is very al dente.
2. (You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking.
3. Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes.
4. Sprinkle evenly with flour and stir until the flour is incorporated.
5. Slowly stir in milk and cook, stirring constantly, for five to seven minutes.
6. Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg.
7. Cook and stir until the cheese melts.
8. In a large bowl, mix together the pasta and uncooked spinach leaves.
9. Pour the hot sauce over and mix well.
10. Spoon into a buttered casserole large enough to hold or into a buttered 9x13 baking pan.
11. Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil.
12. Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.
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