Baked Pasta with Spinach, Lemon, and Cheese
Author: 
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 10 ounce casarecce pasta or fusilli (short twisted spaghetti)
  • 1 (5-ounce) package fresh baby spinach
  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1.1 ounces all-purpose flour (about ¼ cup)
  • 4 garlic cloves, minced
  • 2½ cups 1% low-fat milk
  • ½ cup dry white wine
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
  • 1 cup (4 ounces) white cheddar cheese
  • ¾ teaspoon salt
  • ¼ teaspoon grated lemon rind
  • ½ teaspoon black pepper
  • Cooking spray
  • ¾ cup panko (Japanese breadcrumbs), divided
Instructions
  1. Preheat oven to 350°.
  2. 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.
  3. 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 ¾ cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
  4. 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 ¼ cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.
Recipe by In Good Taste at http://ingoodtaste.kitchen/baked-pasta-with-spinach-lemon-and-cheese/