Baked Penne and Cheese with Spinach

A wonderfully tasty comfort food that has its "company's coming" clothes on. The spinach also boosts the nutrition, making it a complete meal.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 3  cups penne or 3  cups  other tubular pasta
• 6  ounces  fresh  baby spinach leaves, washed,uncooked
• 4  tablespoons butter
• 1  medium onion, chopped
• 1  lb  sliced mushrooms
• 1⁄4 cup flour
• 2  cups milk
• 2  cups sharp cheddar cheese, grated
• 1  cup  cream
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon fresh ground pepper

Directions

1. Cook the pasta in salted boiling water until it is very al dente.
2. (You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking.
3. Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes.
4. Sprinkle evenly with flour and stir until the flour is incorporated.
5. Slowly stir in milk and cook, stirring constantly, for five to seven minutes.
6. Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg.
7. Cook and stir until the cheese melts.
8. In a large bowl, mix together the pasta and uncooked spinach leaves.
9. Pour the hot sauce over and mix well.
10. Spoon into a buttered casserole large enough to hold or into a buttered 9x13 baking pan.
11. Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil.
12. Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.