Rating: 2.5 stars
64 Ratings
  • 1 star values: 25
  • 2 star values: 8
  • 3 star values: 9
  • 4 star values: 14
  • 5 star values: 8

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.

Jeanne Kelley
Recipe by Cooking Light March 2011

Gallery

John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
1 hr 33 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

396 calories; fat 8.2g; saturated fat 3.5g; mono fat 3.1g; poly fat 0.5g; protein 18.4g; carbohydrates 63.3g; fiber 4.9g; cholesterol 17mg; iron 3mg; sodium 611mg; calcium 325mg.
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