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Cheesy Baked Pasta with Vegetables
Created by paullois, Thursday, 11 November 2010
none
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Bake
Difficulty
Easy
Course/Dish
Pasta
Makes
8
  • 12 ounce bowtie pasta
  • 1 bag (12 ounce) broccoli florets
  • 1 tablespoon unsalted butter, plus more for the dish
  • 2 shallots, chopped
  • 1 package (8 ounce) sliced mushrooms
  • 4 cups whole milk
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 bag (5 ounce) baby spinach
  • 5 ounces fontina cheese, grated (1-1/4 cups)
  • 1/3 cup plus 2 tablespoons grated parmesan
Methods/steps
  1. Heat oven to 425 degrees. Butter a shallow 3 quart baking dish (913 pan)
  2. Cook the pasta according to package 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 medium heat. Add shallots and mushrooms and saute until tender, 5 minutes.
  4. In a medium bowl, whisk together milk, flour, salt 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 parmeasan.
  6. Bake until the cheese melts and is beginning to brown, about 10 minutes.
  7. FIX IT NOW, SERVE IT LATER
  8. After completing the preparations, let casserole cool for 10 minutes. Cover with plastic wrap and refridgerate for up to 3 days.
  9. At the time you\'d like to serve it, remove casserole from refridgerator and replace plastic wrap with non-stick foil. Bake in a 425 degree oven for 30 minutes; uncover and bake until beginning to brown, 10 minutes.
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