Thursday, March 6, 2008
What's For Dinner....?
This is another modified recipe from Cooking Light. The original recipe can be found here.
Penne with Spinach, and Buttery Crumb Topping
8 ounces French bread or bread crumbs which is MUCH easier....
3/4 cup chopped onion
2 teaspoons minced garlic
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups non-fat milk, divided
1 cup half-and-half
6 cups chopped fresh spinach
1 cup grated fresh Parmigiano-Reggiano cheese
I have no idea where to get this so I used jack, mozzarella and Asiago I probably used more then one cup too....
1 1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter, melted
Preheat oven to 425°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
I used Panko bread crumbs..and it was not more then 2 cups, 4 is overkill!!
Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.
Bake at 425° for 6 minutes or until crumbs are lightly browned.