Rating: 4 stars
37 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 17
  • 5 star values: 11

For a lighter version, omit flour and substitute 1 1/4 cups chicken broth for milk. You can also substitute spinach or kale. Prep: 10 minutes, Cook: 30 minutes, Bake: 15 minutes.

Sara Foster & Scott Howell
Recipe by MyRecipes January 2006

Gallery

Jim Franco

Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.

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  • Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.

  • Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.

  • Bake at 350° for 15 to 20 minutes.

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