Recipe by Lainey6605
This makes a nice meatless dinner for four. Feel free to add a crispy bread crumb topping to this dish by pulsing 4 slices of bread in a food processor to form coarse crumbs. Stir in 1/4 cup finely chopped flat-leaf parsley and 2 T olive oil. Sprinkle over the pasta before broiling. Recipe is from Woman's Day.
Top Review by weekend cooker
Though I scaled this down to 2 servings, and left out the cayenne, and used ground nutmeg. It made for a nice pleasant lunch. Putting this together was quite easy, and it made for a nice lunch. Great idea for a lunch, or dinner, Made for PRMR tag.
- 12 ounces medium pasta shells
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 1⁄4 cups milk
- 1 tablespoon Dijon mustard
- 1⁄8 teaspoon freshly grated nutmeg or 1⁄8 teaspoon ground nutmeg
- cayenne, pinch (optional)
- 1 1⁄2 cups extra-sharp cheddar cheese, grated
- kosher salt, to taste
- pepper, to taste
- 1 bunch spinach, thick stems discarded and leaves roughly chopped
Directions See How It's Made
- Cook the pasta according to package directions.
- Meanwhile, melt the butter in a large pot over medium heat.
- Add the flour and cook, stirring for 2 minutes; whisk in the milk.
- Cook, stirring occasionally, until slightly thickened, 5 minutes.
- Whisk in the mustard, nutmeg, cayenne, if using, 1 cup Cheddar, 1/2 t salt and 1/4 t pepper.
- Add the pasta and spinach and toss to combine.
- Heat broiler; transfer the mixture to a 1 1/2 quart broiler-proof baking dish or four 12 ounce ramekins.
- Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3-4 minutes.