Cheesy Baked Pasta With Vegetables

This casserole can be made ahead. Recipe is from Woman's Day.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 12  ounces bow tie pasta
• 1 (12 ounce) bag broccoli florets
• 1  tablespoon unsalted butter, plus more for the dish
• 2  shallots, chopped
• 1 (8 ounce) package  sliced mushrooms
• 4  cups milk
• 1⁄4 cup all-purpose flour
• 1  teaspoon kosher salt
• 1⁄2 teaspoon  freshly ground black pepper
• 1 (5 ounce) bag  Baby Spinach
• 1 1⁄4 cups Fontina cheese, grated
• 1⁄3 cup  grated parmesan cheese, plus 2 T

Directions

1. Heat oven to 425 degrees F; butter a shallow 3-quart baking dish.
2. Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.
3. Meanwhile, melt the butter in a large deep skillet over medium heat.
4. Add shallots and mushrooms and saute until tender, 5 minutes.
5. In a medium bowl, whisk together milk, flour, salt and pepper.
6. Pour into skillet and bring to a boil.
7. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach.
8. Remove from heat and stir in 1 cup of the fontina and 1/3 cup of Parmesan.
9. Pour sauce into pot with pasta and broccoli and toss to coat.
10. Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.
11. Bake until the cheese melts and is beginning to brown, about 10 minutes.
12. FIX IT NOW, SERVE LATER:
13. After transferring pasta and sauce to baking dish, let casserole cool fr 10 minutes and cover with plastic wrap and refrigerate up to 3 days.
14. On the night you'd like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil.
15. Bake in a 425 degree oven for 30 minutes; uncover and bake until beginning to brown, about 10 minutes.