Baked Pasta with Spinach, Lemon, and Cheese

By Chez_Alexander

Ingredients

• 10 oz casarecce or fusilli pasta
• 1 (5 oz) package fresh baby spinach
• 1 TBS olive oil
• 4 cups chopped onion
• 1/4 cup flour
• 4 cloves garlic, minced
• 2 1/2 cups milk
• 1/2 cup dry white wine
• 4 oz grated Parmigiano-Reggiano cheese, divided (3 oz / 1 oz)
• 1/4 tsp salt
• 1/4 tsp grated lemon rind
• 1/2 tsp black pepper
• 3/4 cup panko, divided (1/2 and 1/2)

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

1. Preheat oven to 350F.

2. Cook pasta in boiling water for 8 minutes or until almost al dente. Remove from heat, stir in spinach. Let stand for 2 minutes, or until spinach wilts. Drain pasta mixture well.

3. Heat a large skillet over medium heat. Add olive oil to pan, swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. 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 oz cheese, salt, and lemon rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

4. Spoon pasta mixture into a 13X9 inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko over pasta and top evenly with remaining 1 oz cheese. Sprinkle remaining 1/2 of panko over cheese.

5. Bake at 350F for 50 minutes or until browned and bubbly.

Makes 4 servings. Each serving = 14 Weight Watchers points.