Baked Pasta with Spinach, Lemon, and Cheese

Cooking Light March 2011

Photo by Reen O.

PREP TIME

12

minutes

TOTAL TIME

93

minutes

SERVINGS

--

servings

PREP TIME

12

minutes

TOTAL TIME

93

minutes

SERVINGS

--

servings

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

Directions

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 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. 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.

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