Cheesy Baked Pasta with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
12 ounce(s) bowtie pasta |
1 bag(s) frozen broccoli florets |
1 tablespoon(s) unsalted butter plus more for the dish |
2 shallots chopped |
1 package(s) sliced mushrooms (8 oz.) |
4 cup(s) whole milk |
1/4 cup(s) all-purpose flour |
1 teaspoon(s) kosher salt |
1/2 teaspoon(s) freshly ground pepper |
1 bag(s) baby spinach (5oz.) |
5 ounce(s) fontina cheese grated (1-1/2cups) |
1/3 cup(s) grated parmesan cheese |
2 tablespoon(s) grated parmesan cheese |
Directions:
1. Heat oven to 425 degrees F. Butter a shallow 3-qt. baking dish.
2. Cook pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.
3. Meanwhile, melt the butter in a large deep skillet over medium heat. Add the shallots and mushrooms and sauté until tender, 5 minutes.
4. In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach. Remove from heT and stir in 1 cup of the fontina and 1/3 cup of the Parmesan.
5. Pour sauce into pot with pasta and toss to coat. Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.
6. Bake until the cheese melts and is beginning to brown, about 10 minutes.
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