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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This makes a nice meatless dinner for four. Feel free to add a crispy bread crumb topping to this dish by pulsing 4 slices of bread in a food processor to form coarse crumbs. Stir in 1/4 cup finely chopped flat-leaf parsley and 2 T olive oil. Sprinkle over the pasta before broiling. Recipe is from Woman's Day. Ingredients:
12 ounces medium pasta shells |
1 tablespoon unsalted butter |
2 tablespoons all-purpose flour |
1 1/4 cups milk |
1 tablespoon dijon mustard |
1/8 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg |
cayenne, pinch (optional) |
1 1/2 cups extra-sharp cheddar cheese, grated |
kosher salt, to taste |
pepper, to taste |
1 bunch spinach, thick stems discarded and leaves roughly chopped |
Directions:
1. Cook the pasta according to package directions.
2. Meanwhile, melt the butter in a large pot over medium heat.
3. Add the flour and cook, stirring for 2 minutes; whisk in the milk.
4. Cook, stirring occasionally, until slightly thickened, 5 minutes.
5. Whisk in the mustard, nutmeg, cayenne, if using, 1 cup Cheddar, 1/2 t salt and 1/4 t pepper.
6. Add the pasta and spinach and toss to combine.
7. Heat broiler; transfer the mixture to a 1 1/2 quart broiler-proof baking dish or four 12 ounce ramekins.
8. Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3-4 minutes.
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