Spinach Pasta Bake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
6
- Ingredients
- 8 ozs dry Elbow macaroni
- 8 ozs fresh Baby spinach
- 3 Tbsps butter
- 3 Tbsps all-purpose flour
- 1 ½ cups 1% milk
- ¼ tsp dried Basil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 cups shredded Mozzarella
- ¼ cup Cake crumbs
- 2 Tbsps butter (melted)
Preparation steps
1.
Preheat oven to 350°F / 180ºC. Lightly grease an 8-inch / 20 cm casserole dish with cooking spray.
2.
Cook pasta in a large pot of boiling water, according to package directions, until al dente, about 8 minutes. Place the spinach in a colander, and drain the hot pasta over the spinach to wilt the leaves, drain spinach well. Rinse the pasta with hot water and drain well.
3.
Meanwhile, in a large saucepan, heat butter over medium-low heat. Stir in flour until smooth and bubbly. Add the milk and continue cooking, stirring, until thickened. Add the basil and season with salt and pepper to taste. Add the hot pasta and the mozzarella cheese, gently stirring until well blended.
4.
Arrange the spinach in the bottom of the prepared casserole dish. Spoon the pasta mixture over the spinach.
5.
In a small bowl, toss bread crumbs with the melted butter; sprinkle over the pasta mixture. Bake for 20 to 30 minutes, or until nicely browned and hot. Serve.
