Total Time
35mins
Prep 5 mins
Cook 30 mins

This is one of our favorite recipes for company. It's not hard to make, and it is very tasty.

Ingredients Nutrition

Directions

  1. Make pasta, drain, set aside.
  2. Saute onions and garlic in olive oil.
  3. Meanwhile, melt butter in large saucepan.
  4. Add flour gradually stirring until smooth.
  5. Slowly add half& half and milk and simmer until thickened, stirring constantly.
  6. Add cheese and Italian seasoning, stirring until cheese is melted.
  7. Add tomatoes, spinach, and onion mixture and heat through.
  8. Pour sauce over warm pasta and serve.

Reviews

(3)
Most Helpful

This is a very nicely flavoured dish with attractive presentation. I made a few changes to use what I had on hand including using 450 grams of spaghetti rigate in place of the penne, 1 cup of light cooking cream in place of the half-and-half, 300 grams of baby spinach leaves, three plum tomatoes and I added a teaspoon of hot chilli flakes along with some sea salt and freshly cracked black pepper. I added the herbs & chilli, spinach then chopped tomatoes to the cooked garlic and onion mixture, heating it until the spinach wilted and the tomatoes softened, tipped this onto the drained pasta, then incorporated the cream/cheese sauce.

Soobeeoz April 10, 2007

We really enjoyed this, despite all the changes I was forced to make! First time using frozen spinach, tried to defrost in microwave, lead to the most revolting smell in the history of the world. So no spinach. Then my can of tomatoes mysteriously vanished, so I used spaghetti sauce instead. Next time I'll use fresh spinach, as I'm a bit turned off the frozen stuff - mind you, if I'd just defrosted it earlier all might have been ok! That said, this was really nice and I will certainly make again! Cheers, Beck.

currybunny December 20, 2004

This is a wonderful dish that I will make over and over. I was out of Italian seasoning so I just upped the amount of garlic and it worked out great for us. Thanks for sharing, Stephanie Anderson.

Merlot November 23, 2004

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