Cheesy baked pasta with vegetables

Put this veggie-packed dish on the table tonight or refrigerate it for a prep-free dinner tomorrow
Cheesy baked pasta with vegetables
Cheesy baked pasta with vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 12

    oz bowtie pasta

  • 1

    bag (12oz) broccoli florets

  • 1

    Tbsp. unsalted buttter, plus more for the dish

  • 2

    shallots, chopped

  • 1

    pkg (8oz) sliced mushrooms

  • 4

    cups whole milk

  • 1

    tsp kosher salt

  • 1/2

    tsp freshly ground pepper

  • 1

    bag (5oz) baby spinach

  • 5

    oz. fontina cheese, grated (1 1/4cups)

  • 1/3

    cup plus 2 Tbsp grated Parmesan

Directions

1. Heat oven to 425. Butter a shallow 3 pt baking dish. 2. Cook the pasta according to pkg directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot. 3. Meanwhile, melt the butter in a large deep skillet over med. heat. Add shallots and mushrooms and saute until tender, 5 minutes. 4. In a med. bowl whisk together milk, flour, slat and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach. Remove from heat and stir in 1 cup of the fontina and 1/3 cup of the Parmesan. 5. Pour sauce into pot with pasta and broccoli and toss to coat. Transfer to the prepared baking dish and sprinkle with remaining fontina and parmesan. Bake until the cheese melts and is beginning to brown, about 10 minutes. AFTER completing step 5, let casserole cool for 10 minutes. Cover with plastic wrap and refrigerate for up to 3 days. On the night you'd like to serve it; remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil. Bake in a 425 oven for 30 minutes; uncover and bake until beginning to brown, 10 minutes.

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