Macaroni, Spinach, and Cheese Casserole (OAMC)

Submitted by TishT

"This is a make ahead meal that you can eat now or hold in the freezer for up to 2 months. I have included reheating directions!"

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 4

ingredients

• 12 ounces spinach, trimmed and washed well
• 4 tablespoons unsalted butter or 4 tablespoons margarine
• 1 large yellow onion, minced
• 6 ounces thinly sliced mushrooms (about 2 cups)
• 2 cloves garlic, minced
• 1⁄2 teaspoon dried thyme, crumbled
• 1⁄2 teaspoon basil, crumbled
• 1⁄2 teaspoon tarragon, crumbled
• 3 tablespoons flour
• 2 cups milk
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup parmesan cheese, grated
• 2 teaspoons Dijon mustard or 2 teaspoons spicy brown mustard
• 1⁄2 cup elbow macaroni, cooked
• 1 cup ricotta cheese

directions

1. Place spinach in a large saucepan, cover and cook over moderate heat until wilted about 3-4 minutes.
2. Drain, cool and coarsley chop Melt 1 Tbs of the butter in a heavy skillet over moderate high heat.
3. Add the onion and stir until slightly soft, about 2 minutes.
4. Add the mushrooms, garlic, thyme, basil, and tarragon.
5. cook over moderate heat, stirring occasionally, until the liquid evaporates-about 5 minutes.
6. Set aside to cool Melt the remaining 3 Tbs of butter in a small sauce pan over moderate heat.
7. Blend in the flour and stir for 2 minutes.
8. Add the milk and bring to a simmer, stirring constantly.
9. Reduce the heat to low and stir constantly for 5 minutes until thickened and smooth.
10. Remove from the heat and stir in the salt, pepper, 1/4 cup of the Parmesan cheese, and the mustard.
11. Mix 1 cup of sauce with the macaroni.
12. Distribute the macaroni equally among 4 greased 1 1/2 cup ramekins that can be reheated in a conventional or microwave oven.
13. Stir 1/2 cup sauce into the mushroom mixture; then add the reserved spinach and the ricotta.
14. Spoon the mix ove the macaroni and cover with the remaining Parmesan Cheese.
15. Serve now or freeze and reheat in 400F oven.
16. Bake the foil covered casseroles for 30 minutes, uncover and continue baking until bubbly or Microwave on high for about 7 minutes.

Reviews

[piranhabriana]

I have not made this as an OAMC meal... but that is probably because DH can't keep his hands off it long enough for it to reach the freezer, lol. I want to try this with meat in it next time to make it a one-dish dinner because my only complaint is its a little complicated as just a side! My parents both love it too!

 

[andrea]

I thought this was great, I also added some chicken sausage to it for a little added protein.

 

[brenda lewis]

I loved it-- I made the recipe exactly but felt 1/2 cup (uncooked) of noodles was not enough so made another batch of noodles (same amount) and followed recipe exactly except in a 9x13 pan. Definately a keeper-- we used it as a main meatless meal but I think it would make a great side to chicken or fish.

 

[Deepfreeze-27]

We were looking for a different way to do macaroni & cheese so we thought we'd give this a try. It was great! We made it as written except for the mushrooms which we were all out of & used frozen, chopped spinach. We'll certainly be making this again the next time we're looking for some comfort food with a twist.

 

[zaarnut]

made this for dinner tonight -- and I had some extra zuchhini and carrots... so i replaced them instead of the mushrooms. I used cottage cheese as well; I forgot to buy the riccota. I just mixed everything together in a casserole dish and then topped w/the extra parmesan... very good. Thanks for the recipe.