Directions:
- In kettle of boiling salted water cook fettuccine 5 to 7 minutes, until al dente.
- Drain and transfer them to a large bowl.
- Add spinach and reserved liquid; combine the mixture well.
- In a saucepan sauté the garlic and onion in butter until softened; stir in flour and cook the roux over low heat, stirring, 3 minutes.
- Remove pan from heat and add milk in a stream, whisking vigorously until the mixture is thick and smooth.
- Add wine and simmer the sauce, stirring, 10 minutes.
- Stir the sauce into the spinach mixture; stir in both cheeses, salt and pepper.
- Spoon the mixture into a well-buttered 13x9x2-inch baking dish.
- Sprinkle bread crumbs over the top and bake the casserole 15 to 20 minutes at 425ºF.
- Or until it is bubbly and the crumbs are lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.34 Kcal (1551 kJ) | ||
| Calories from fat | 210.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.39g | 36% | |
|---|---|---|---|
| Cholesterol | 81.54mg | 27% | |
| Sodium | 484.01mg | 20% | |
| Potassium | 146.2mg | 3% | |
| Total Carbs | 21.37g | 7% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 17.97g | 36% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.8mg | 4% | |
| Calcium | 476.2mg | 48% | |
| Amount Per 100 g | |||
| Calories | 261.44 Kcal (1095 kJ) | ||
| Calories from fat | 148.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.51g | 36% | |
|---|---|---|---|
| Cholesterol | 57.56mg | 27% | |
| Sodium | 341.68mg | 20% | |
| Potassium | 103.21mg | 3% | |
| Total Carbs | 15.08g | 7% | |
| Sugars | 2.39g | 14% | |
| Dietary Fiber | 0.86g | 5% | |
| Protein | 12.69g | 36% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 0.6mg | 4% | |
| Calcium | 336.2mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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