Spinach & Farfalle in Oven

Spinach & Farfalle in Oven

Spinach & Farfalle in Oven
Spread your wings and fly with this butterfly-shaped pasta that's swimming in a cream-based sauce and plenty of vegetables. Smooth and delicious, you won't be let down.
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Makes:
8 -10 servings

Ingredients
8 oz. farfalle pasta, cooked
1 tsp. vegetable oil
1 lb. broccoli, cut into flowerets
1 1/2 tsp. salt, divided
1 (6 oz.) pkg. fresh baby spinach
2 tbsp. butter
1/2 medium onion, chopped
2 (8 oz.) pkg. mushrooms, quartered
2 tbsp. all-purpose flour
2 cups milk
2 cups (8 oz.) shredded sharp white Cheddar cheese, divided
1 cup whipping cream
1/2 tsp. pepper
1/2 tsp. ground nutmeg

Methods/steps
Toss farfalle pasta with vegetable oil in a large bowl. Cook broccoli with 1 tsp. salt in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process and drain. Add broccoli and spinach to macaroni in bowl. Melt butter in a saucepan over medium heat; add onion, and sauté until tender. Add mushrooms; cook 5 minutes. Sprinkle with flour, stirring until blended. Gradually stir in milk; cook over medium heat, stirring constantly, 15 minutes. Add 1 1/2 cups cheese, remaining 1/2 tsp. salt, whipping cream, pepper, and nutmeg, stirring until cheese melts. Stir into macaroni mixture; spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375 degrees for 40 minutes or until set.
Additional Tips
Ready in 1 hour

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