The only reason that this recipe gets 1 star is because it wouldn't let me give it none. This recipe, although it looked good in the picture, was bland bland bland. This recipe was time consuming, and wasn't exactly the easiest dish to make and it came out inedible to say the lease. Don't do what my wife did and just think that the reviews don't tell the whole story, that the reviewer didn't follow the recipe right. No, this recipe is that bad. DON'T USE THIS RECIPE. LOOK ELSEWHERE FOR A PASTA DISH.
Baked Pasta with Spinach, Lemon, and Cheese
Casarecce pasta is a short noodle with a curled edge that provides a large groove to hold the creamy sauce. If you can't find it, use fusilli, campanelle, or radiatore. Use a large, deep pot for the pasta so the spinach will fit inside, as well.
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1 Hour, 33 Minutes
- Calories: 396
- Fat: 8.2g
- Saturated fat: 3.5g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.5g
- Protein: 18.4g
- Carbohydrate: 63.3g
- Fiber: 4.9g
- Cholesterol: 17mg
- Iron: 3mg
- Sodium: 611mg
- Calcium: 325mg
- 10 ounce casarecce pasta or fusilli (short twisted spaghetti)
- 1 (5-ounce) package fresh baby spinach
- 1 tablespoon olive oil
- 4 cups chopped onion
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 4 garlic cloves, minced
- 2 1/2 cups 1% low-fat milk
- 1/2 cup dry white wine
- 1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
- 3/4 teaspoon salt
- 1/4 teaspoon grated lemon rind
- 1/2 teaspoon black pepper
- Cooking spray
- 3/4 cup panko (Japanese breadcrumbs), divided
- 1. Preheat oven to 350°.
- 2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
- 3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. 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 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.
- 4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.
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