Recipe #8 Baked Pasta with Spinach, Lemon, and Cheese

Baked Pasta with Spinach, Lemon, and Cheese

I decided to do a "Meatless Monday" recipe and combine it with comfort food.  I did not use the bread crumbs, although I think the dish could have benefited from it.  I also didn't have enough parmesan cheese, so I substitued Mexican Jalesco cheese - interesting, but think the recipe as is would be much better.  Finally, I used frozen spinach.  Thanks to Kathleen for being the brave soul who is actually commenting on the site :).  Also, not sure what happened this time, but can't find my fabulous photos.  Happy Cooking!

Photo: John Autry; Styling: Mindi Shapiro Levine

Casarecce pasta is a short noodle with a curled edge that provides a large groove to hold the creamy sauce. If you can't find it, use fusilli, campanelle, or radiatore. Use a large, deep pot for the pasta so the spinach will fit inside, as well.

Yield: 6 servings

Total: 1 Hour, 33 Minutes

Recipe from Cooking Light

Recipe Time

Total: 1 Hour, 33 Minutes

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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 1/10 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

Click to see savi1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided

3/4 teaspoon salt

Click1/4 teaspoon grated lemon rind

Click to see savi1/2 teaspoon black pepper

Cooking spray

Click to see savin3/4 cup panko (Japanese breadcrumbs), divided

·          

Nutritional Information

Amount per serving

· Calories: 396

· Fat: 8.2g

· Saturated fat: 3.5g

· Monounsaturated fat: 3.1g

· Polyunsaturated fat: 0.5g

· Protein: 18.4g

· Carbohydrate: 63.3g

· Fiber: 4.9g

· Cholesterol: 17mg

· Iron: 3mg

· Sodium: 611mg

· Calcium: 325mg

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Preparation

1.     1. Preheat oven to 350°.

2.     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.     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 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

4.     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 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.

Jeanne Kelley, Cooking Light
MARCH 2011