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Prep Time: 10 minutes, Serves 4 as a side dish
1 Tbsp. olive oil 1/2 tsp. minced garlic 10 oz. package spinach, thawed and drained 1 1/2-2 cups cheese sauce (see recipe below) 1/2 cup grated parmesan cheese 1/2 16 oz box large or small shell pasta, cooked and tossed with olive oil 1 cup pasta sauce, heated 1/2 cup grated Parmigiano-Reggiano cheese (for topping) Heat a sauté pan, add the olive oil and sauté the garlic over a medium high heat for 30 seconds. Add the drained spinach and cook until heated. Add the cheese sauce and parmesan cheese and continue cooking until warm. Transfer the cooked pasta to a caserole dish and add the spinach and cheese mixture. Stir until well mixed and top with pasta sauce and Parmigiano-Reggiano. Heat in oven to melt cheese if desired. Cheese Sauce Prep Time: 20 minutes, Makes 2 cups 1/4 cup flour 2 cups milk 1 1/4 cups (5 oz) grated cheddar cheese Place the measured flour in a saucepan and slowly add the milk while whisking continuously until well blended. Cook the milk and flour mixture over a medium heat for 6-8 minutes until thick. Be sure to whisk constantly so the bottom does not burn. Turn the heat off and add the cheese in three portions, stirring between each addition. If needed, turn the heat to low to ensure the cheese is melted. Remove the pot from the stove and transfer the cheese sauce to a storage container. Let it cool, uncovered, in refrigeration until ready to use. If storing overnight, be sure to cover the sauce. |
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