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Serves 6
1. Preheat oven to 350°F. Coat 11- x 9-inch baking dish with cooking spray.
2. Cook penne according to package directions. Drain, and set aside.
3. Heat large pot over medium-high heat. Add spinach, and cook 2 to 3 minutes, or until wilted, stirring with tongs to cook all leaves. Drain, and press out any excess liquid. Coarsely chop wilted spinach, and set aside.
4. Heat oil in large saucepan over medium heat. Whisk in flour, and cook 2 minutes, stirring constantly. Gradually whisk in milk, and cook 5 minutes, or until sauce has thickened, whisking constantly. Remove from heat, then add penne, spinach, 1/2 cup Parmesan, garlic, and nutmeg, if using, to sauce, and stir until well coated. Season with salt and pepper, if desired. Transfer to prepared baking dish, sprinkle remaining 2 Tbs. Parmesan over mixture, and bake 45 minutes to 1 hour, or until top is browned.
March 2010 p.39
Use veggie Parmesan cheese b/c Parmesan cheese is not vegetarian.
DJ - 2012-05-18 00:22:32Olive oil shouldn't really be used for cooking. It's great in it's raw form, like on salad dressings or cold pastas, however it does not tolerate heat very well and becomes easily damaged when used stove-top. Trying using coconut oil, butter, or ghee (clarified butter) to avoid the free radicals you risk consuming with cooked olive oil.
Ashley - 2012-01-17 14:25:16sounds interesting so I will try it with some small tweaks. thanks
connie - 2012-01-17 11:43:40To wilt spinach, you just microwave it for a minute covered. Works great...no need to add water. You retain all the nutrients as well.
Anonymous - 2012-01-17 07:56:33I live in Australia and I use La Vera parmesan - not only is it the best tasting but contains non-animal rennet.
Julie - 2012-01-16 21:52:21OMG this is now a keeper recipe at my house! I did tweak things some: I used silk soymilk instead of milk, increased parmesian to 3/4 cup, increased spinach to 18 oz (2 bags), added 16 oz white mushrooms, and topped it all with grated parmesian/romano cheese. Also, I seasoned with salt, black pepper, and a dash of cayenne pepper for a slight kick. So so yummy!
Jenn - 2011-08-25 21:36:35Delicious! I substituted one cup of the milk with vegetable broth to add more flavor. I also sauteed onion, squash and red bell pepper to add to the mix. I had to make it gluten free so I used spelt noodles and spelt flour. Great recipe.
Stacy - 2011-06-21 20:40:13I'm sure this is a nice recipe, but the food photography sure makes it look yucky. In this day and age, with every blogger out there producing stunning food shots, this is pretty sad.
Karen - 2011-06-14 08:21:05I added onions and mushrooms to mine and sprinkled breadcrumbs on top. Really good. Also, there's no reason to put the spinach in a pot and cook it. Just put it in your strainer and dump the pasta water and pasta on top when it's done. The spinach wilts immediately and drains in the strainer.
Elizabeth - 2011-03-06 18:01:44I make this will almond milk and skip the parm for a vegan version that satisfies that creamy baked pasta urge. I also like it with a 1/2 cup or so of finely diced onions.
Theresa - 2011-02-24 16:23:36Raw spinach wilts when heated and releases some water, thus the instruction to drain it -- no need to add water to it/boil it.
Kathy - 2011-01-20 14:23:47This was delicious! We didn't know how much water to put in so we just guessed and it came out great!
Julia - 2010-08-20 08:25:53When I made this, I used about 4 cups of water to put the spinach in. I do not know if that is what they intended to do, but it worked great for me! My family loved it!
Lizze - 2010-07-25 19:09:22DO YOU USE WATER WITH SPINICH????
Chris - 2010-07-01 00:18:34Log in to create and edit shopping lists.
at a glance
vegan =/= vegetarian. vegetarians can and do eat dairy products and eggs. vegans do not. so, no, cheese is not VEGAN, but is perfectly acceptable for a vegetarian to consume.
sadcaeks - 2012-06-22 13:44:27