Baked Pasta With Spinach, Lemon and Cheese

This was in cooking Light. The dish sounds yummy even though it does not have any meat in it. Enjoy!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 10  ounces  fusilli
• 5  ounces  fresh  Baby Spinach
• 1  tablespoon olive oil
• 4  cups  chopped onions
• 1 1⁄8 ounces flour, about a 1/4 cup
• 4  garlic cloves, minced
• 2 1⁄2 cups 1% low-fat milk
• 1⁄2 cup dry white wine
• 1  cup  grated parmigiano-reggiano cheese, divided
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon  grated lemon rind
• 1⁄2 teaspoon pepper
• 3⁄4 cup panko breadcrumbs, divided

Directions

1. Preheat oven to 350 degrees.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat.
3. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
4. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently.
5. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk.
6. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly.
7. Stir in 3/4 cup of cheese, salt and rind. Remove from heat; stir in pepper.
8. Add pasta mixture, and toss gently to coat.
9. Spoon pasta mixture into a 13x9 inch-glass or ceramic baking dish coated with cooking spray.
10. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese.
11. Sprinkle the remaining half of panko breadcrumbs over cheese.
12. Bake at 350 for 50 minutes.