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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (261g) Recipe makes 8 servings |
||
| Calories 470 | ||
| Calories from Fat 250 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.8g | 42% | |
| Saturated Fat 17.0g | 84% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 277mg | 11% | |
| Potassium 591mg | 16% | |
| Total Carbohydrate 42.5g | 14% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 1.9g | ||
| Protein 15.6g | 31% | |
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Baked Penne and Cheese with Spinach
SERVES 8 -10
Ingredients
- 3 cups penne or other tubular pasta
- 6 ounces fresh baby spinach leaves, washed,uncooked
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 lb sliced mushrooms
- 1/4 cup flour
- 2 cups milk
- 2 cups sharp cheddar cheese, grated
- 1 cup cream
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fresh ground pepper
Directions
1
Cook the pasta in salted boiling water until it is very al dente.2
(You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking.3
Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes.4
Sprinkle evenly with flour and stir until the flour is incorporated.5
Slowly stir in milk and cook, stirring constantly, for five to seven minutes.6
Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg.7
Cook and stir until the cheese melts.8
In a large bowl, mix together the pasta and uncooked spinach leaves.9
Pour the hot sauce over and mix well.10
Spoon into a buttered casserole large enough to hold or into a buttered 9x13 baking pan.11
Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil.12
Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Penne
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Redsie
On Jul 18, 2008
This is so easy and oh so good!! Did use more mushroom and used low-fat milk instead of cream. Made for a quick dinner! Thanks Vina! 
From: Chef of 5
On Jan 11, 2008
This was very good. I served this with lamb chops. I omitted the nutmeg because of personal taste and it came out great. I also cut the recipe in half and it still made a lot! Very good and different and I LOVE spinach!! Thanks for sharing!
From: SixFooterr
On May 10, 2006
I made this dish last night and I was really pleased with the result. It was really easy to throw together and my boyfriend even went for 2nds, and 3rds! I barely had enough left over to give him for today's lunch! The only change I made was I left out the mushrooms, and you wouldnt even know. This dish lacks nothing in flavor. Thanks for a great recipe!
From: huberville
On Jan 7, 2006
I made this tasty dish for the 4th time tonight. It really is a great dish to serve to company. Too often pasta dishes aren't saucy enough for my taste, but this one is hearty, flavorful, and creamy. It is a great dish to serve as a main course with a salad, but also is an excellent side dish as well. The only change that I make is that I food process the mushrooms until they are pureed since my DH and I enjoy the flavor but not the texture of mushrooms. Very delicious dish. Even better the next day!
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