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Cheesy Broccoli Spinach and Mushrooms With Shells

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“This is a vegetable pasta dish extraordinare! A half package of frozen spinach is all you need for this dish, if desired use a 6-ounce package of fresh baby spinach leaves in place of frozen.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 375 degrees.
  2. Butter a 13 x 9-inch baking dish.
  3. In a large bowl toss the cooked shells, cooked broccoli and spinach with 1-2 tablespoons oil; set aside.
  4. In a heavy saucepan melt butter over medium heat; add in onion and saute for about 5 minutes (adding in the garlic if using the last 2-3 minutes of cooking).
  5. Add in mushrooms; cook for about 5-6 minutes or until they release their moisture.
  6. Add in flour; stir for 1 minute.
  7. Gradually add in milk; cook stirring/whisking constantly for about 8 minutes.
  8. Add in 1-1/2 cups shredded cheese, whipping cream, nutmeg, stirring over low heat until the cheese melts, then season with salt and pepper to taste.
  9. Pour over the shells and veggies in the bowl; toss to coat and transfer to baking dish.
  10. Sprinkle with Parmesan cheese (as much as desired).
  11. Bake for about 40-45 minutes or until hot and bubbly.

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