Ingredients:
- kosher salt , to taste
- 8 oz hollow pasta (penne or elbow macaroni)
- 4 cups grated graviera cheese (about 12 oz.-you may sub romano or pecorino cheese ) or 4 cups kefalotyri cheese (about 12 oz.-you may sub romano or pecorino cheese )
- fresh ground black pepper , to taste
- 8 scallions, cut into 1/4-inch thick rounds
Directions:
- Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tablespoons butter into a small bowl and combine; set aside.
- Bring a 6 quart pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.
- Heat the remaining butter in a 4 quart saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 to 15 minutes. Remove pan from the heat. Stir in cheese, cinnamon, and nutmeg and season with salt and pepper; set bechamel sauce aside.
- Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and bell peppers and cook, stirring often, until soft, 3 to 4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved bechamel sauce, the dill, and the reserved pasta and move the mixture to a 9 x 13 baking dish. Sprinkle evenly with reserved bread crumbs and the feta.
- Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 537.1 Kcal (2249 kJ) | ||
| Calories from fat | 245.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.32g | 42% | |
|---|---|---|---|
| Cholesterol | 69.29mg | 23% | |
| Sodium | 526.73mg | 22% | |
| Potassium | 1082.49mg | 23% | |
| Total Carbs | 53.99g | 18% | |
| Sugars | 21.26g | 85% | |
| Dietary Fiber | 8.32g | 33% | |
| Protein | 18.88g | 38% | |
| Vitamin C | 37.3mg | 62% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 9.9mg | 55% | |
| Calcium | 508mg | 51% | |
| Amount Per 100 g | |||
| Calories | 138.33 Kcal (579 kJ) | ||
| Calories from fat | 63.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 42% | |
|---|---|---|---|
| Cholesterol | 17.85mg | 23% | |
| Sodium | 135.65mg | 22% | |
| Potassium | 278.79mg | 23% | |
| Total Carbs | 13.9g | 18% | |
| Sugars | 5.48g | 85% | |
| Dietary Fiber | 2.14g | 33% | |
| Protein | 4.86g | 38% | |
| Vitamin C | 9.6mg | 62% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 2.5mg | 55% | |
| Calcium | 130.8mg | 51% | |
* 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.
Try this similar recipes
-
Mostaccioli Cookies
Flour, Cocoa, Roasted almonds, ground, Butter, Sugar, Egg and 10 more.. -
Cannelloni
Butter, Ground pork, Ground veal and 20 more.. -
Panforte
Butter, Honey, Sugar, Unsweetened chocolate and 13 more.. -
Cheese Sauce
Butter, Flour, Milk, Salt, Nutmeg, Pepper and 2 more.. -
Cinnamon Snowballs
Butter, Sugar, Flour, Salt, Cinnamon, Nutmeg, Oats and 2 more.. -
Spinach Artichoke Crab Dip
Butter, All-purpose flour, Minced garlic, Milk and 5 more.. -
Spinach Artichoke Crab Dip
Butter, All-purpose flour, Minced garlic, Milk and 5 more.. -
Spinach Artichoke Crab Dip
Butter, All-purpose flour, Minced garlic, Milk and 5 more.. -
VELVEETA(R) Cheesy Broccoli Soup
Butter or margarine, Chopped onion, Flour, Milk and 3 more.. -
Chorizo Gravy or Sauce
Butter (or margarine), Ground chorizo sausage, Flour and 4 more.. -
New England Onion Soup
Butter, Onions, thinly sliced, Flour, Milk, Chicken broth and 5 more..
Also Try
-
-
-
-
-
-
Three Cheese Mac and Cheese Lite (Yes Lite)
Elbow macaroni, Light margarine, Flour, Skim milk and 3 more.. -
-
Spinach and Artichoke Mac and Cheese
Penne or 1 lb whole wheat, Extra virgin olive oil, Butter and 11 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
