Baked Penne and Cheese with Spinach
"A wonderfully tasty comfort food that has its "company's coming" clothes on. The spinach also boosts the nutrition, making it a complete meal."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 3 cups penne or 3 cups other tubular pasta
- 6 ounces fresh baby spinach leaves, washed,uncooked
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 lb sliced mushrooms
- 1⁄4 cup flour
- 2 cups milk
- 2 cups sharp cheddar cheese, grated
- 1 cup cream
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon fresh ground pepper
directions
- Cook the pasta in salted boiling water until it is very al dente.
- (You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking.
- Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes.
- Sprinkle evenly with flour and stir until the flour is incorporated.
- Slowly stir in milk and cook, stirring constantly, for five to seven minutes.
- Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg.
- Cook and stir until the cheese melts.
- In a large bowl, mix together the pasta and uncooked spinach leaves.
- Pour the hot sauce over and mix well.
- Spoon into a buttered casserole large enough to hold or into a buttered 9x13 baking pan.
- Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil.
- Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.
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Reviews
-
Very good and easy to put together. My husband wasn't crazy about the mushrooms and I didn't feel that they contributed to the taste all that much so I probably won't add them the next time I make this.<br/>Thanks Vina for posting! -
This is so easy and oh so good!! Did use more mushroom and used low-fat milk instead of cream. Made for a quick dinner! Thanks Vina! :) -
This was very good. I served this with lamb chops. I omitted the nutmeg because of personal taste and it came out great. I also cut the recipe in half and it still made a lot! Very good and different and I LOVE spinach!! Thanks for sharing! -
I've been trying to recreate a dish that is served at a restuarant here, and that's when I tried this. Though it is not what I was looking for, it is very different and very tasty! I did increase the amount of salt, pepper and nutmeg slightly and left out the mushrooms completely. This recipe deserves 5 stars. Thanks Vina :) -
This is comfort food at its best, yet elegant enough for guests. We loved how creamy it is. A very nice sauce that really compliments the pasta and spinach. This is a winner, Vina.
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RECIPE SUBMITTED BY
Vina7737
Burnsville, Minnesota
I live in Minnesota, and actually like the winter more than summer! (Must have Siberian ancestors!)
The main focus of my life is, and always has been, children. I've spent the majority of my life either educating myself about children, having and raising children, or working with children. I presently work in an elementary school with children that have emotional/behavioral difficulties, and have three daughters of my own.
I also have four grandsons (one an extra gift that came when my daughter very wisely married his dad) and will become Grandma to the the 5th baby in June. This one a little girl! I can not wait!! I received so much joy being a mother that finding that much joy, and more, in being 'Grandma' has taken me by surprise. They are all the best gifts ever given to me.
Whatever free time I have is spent with my nose in a book, surfing the web for new recipes, or with my wonderful friends, both online and "in person".
