Sunday, May 1st, 2011 - Spinach Macaroni and Cheese

Recipe: http://firstlookthencook.wordpress.com/2011/04/24/baked-pasta-with-spinach-and-cheese/


Ingredients

10 ounce casarecce pasta or fusilli (short twisted spaghetti)
1 (5-ounce) package fresh baby spinach
1 tablespoon olive oil
4 cups chopped onion
1.1 ounces all-purpose flour (about 1/4 cup)
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 teaspoon black pepper
Cooking spray
3/4 cup panko (Japanese breadcrumbs), divided

Preparation

Preheat oven to 350°.

Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from
heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15
minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup;
level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add
milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup
cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss
gently to coat.

Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle
the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and
bubbly.

Serves 6




Changes: I only added one small onion and one garlic, didn't add breadcrumb topping, and probably didn't put in five ounces of spinach.

This only made enough for two hungry people.  The middle was mushy, I should have only cooked the pasta for 6 minutes.  Could add more spinach next time.