Penne Spinach Goodness
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 1 lb penne (or whatever pasta on hand)
- 2 cups onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter or 2 tablespoons olive oil
- 10 ounces frozen spinach, chopped cooked and drained
- fresh spinach, cooked until wilted drained
- 2 cups mushrooms, sliced (baby bellas taste nicer)
- 1 large tomatoes, chopped (optional)
- 1⁄4 cup unseasoned breadcrumbs
- wheat germ
- white sauce
- 1⁄2 - 1 cup shredded white cheddar cheese
- 2 cups milk
- 3 tablespoons flour
- salt and pepper
- oregano
directions
- Melt butter in a large saucepan, or coat bottom of pan evenly with olive oil. Saute onions and garlic until onions start to become translucent.
- While your onions and garlic are cooking, start water to boil for your spinach.
- Add mushrooms to onions and garlic. Saute and season with your oregano, salt, and pepper. Cover and stir occasionally for 5-10 minutes or until mushrooms are done.
- Once mushrooms are done add the tomato if using, and cook for about 2 minutes. Add cooked spinach and mix.
- Start water for cooking your pasta if you haven't already. Boil pasta til al dente, drain.
- You can make your white sauce in a seperate saucepan, or do what i do and just start making it directly with the vegetables//Heat milk over med heat and whisk in flour. Add shredded cheese and stir occasionally until cheese is melted, then give your sauce a final whisk to make sure cheese is spread evenly throughout.
- Combine cooked pasta, vegetables and white sauce and transfer into a 13x9 casserole dish. Top with breadcrumbs or wheat germ. Maybe a little paprika or a final dash of pepper.
- Cover and bake in oven @ 350 degrees for half an hour.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I've been on again off again vegetarian for a few years now. I think it's because I enjoy food and cooking so much that I just can't resist to try that dish with prosciutto, or grilled chicken, ect...
My first cookbook was Laurel's Kitchen, a vegetarian cookbook written in the 60's with some down-home hearty dishes. Since then I've dabbled in many different cookbooks, and mostly use them for ideas in my own cooking!
Mostly I enjoy the hearty meals most and the "down-home" recipes that first attracted my attention. Nothing beats a good ole' chocolate chip cookie sometimes.