Spinach Pasta Gratin

By PKMom

Ingredients

• 12 oz (375 g) whole wheat or regular cavatappi or fusilli pasta
• 2 carrots, shredded (optional)
• 1 tbsp (15 mL) butter
• 3 cloves garlic, minced
• 1 tsp (5 mL) paprika
• Salt and pepper
• 2 cups (500 mL) Milk, heated
• 2 tbsp (30 mL) all-purpose flour
• 1/2 cup (125 mL) cold Milk
• 6 cups (1.5 L) baby spinach (142 g package)
• 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese, divided
• 1 cup (250 mL) fresh whole wheat bread crumbs

Preparation

Step 1

In a large pot of boiling salted water, cook cavatappi according to package directions until almost tender, adding carrots for the last 1 min of cooking time; drain.

Return pot to medium heat and melt butter. Add garlic, paprika, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper and sauté for 1 min. Gradually whisk in hot Milk. Whisk flour into cold Milk and whisk into pot. Cook, stirring constantly, for about 5 min or until bubbling and thickened. Remove from heat. Stir in pasta, spinach and half of the Parmesan cheese until spinach is wilted. Season to taste with salt and pepper.

Meanwhile, preheat broiler. Butter an 8- to 10-cup (2 to 2.5 L) shallow casserole or baking dish.

Spoon pasta into prepared dish and sprinkle with bread crumbs and remaining Parmesan cheese. Broil for 2 to 3 min or until topping is golden.