Author Notes
This is my aromatic take on the classic macaroni and cheese, the curly rotini noodles hold this creamy and Earthy sauce all throughout its nook and crannies. You can feel good both inside and out with this more healthful version on a dish that can get pretty heavy. Sneaking in the wheat germ adds extra fiber and nobody will ever know! —JennT1981
Ingredients
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1 splash
non-stick cooking spray
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4 cups
water, for boiling
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2 cups
rotini
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1 tablespoon
unsalted butter
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4
cloves garlic, minced
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1
shallot, minced
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1/2
onion, diced
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2 tablespoons
unsalted butter
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3/4 cup
milk
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1/2 packet
dry leek soup mix
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1 bunch
fresh spinach, stemmed
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1 cup
button mushrooms, sliced
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1/4 teaspoon
nutmeg
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1 dash
salt
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1 dash
cracked pepper
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3/4 cup
ricotta, whipped with a fork
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1 cup
mozzarella, shredded
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1/4 cup
wheat germ
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1/2 cup
Italian bread crumbs
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2 tablespoons
unsalted butter, cold and diced
Directions
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In a large pot bring water to a boil. Add rotini and cook until al dente, about 7 minutes. Drain, without rinsing and set aside.
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Preheat oven to 350 degrees F. In a medium sauce pan heat butter over medium heat and add garlic, shallot and onion. Cook just until tender, about 3 to 5 minutes, being careful not to burn garlic.
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Add flour and whisk while cooking about 3 minutes. Pour in milk whisking constantly to prevent lumps from forming.
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Bring to a boil, reduce heat to low and let simmer until slightly thickened, about another 3 minutes.
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Add spinach, mushrooms, nutmeg, salt and pepper and cook until wilted and tender, about 5 to 7 minutes.
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In a large bowl combine pasta, sauce mix, ricotta and mozzarella; stir until evenly distributed.
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Pour into a greased 9 x 13 baking dish.
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In a small bowl combine wheat germ and bread crumbs and mix. Evenly sprinkle over casserole and top with diced butter.
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Bake about 35 to 40 minutes until golden and bubbly. Let rest about 5 minutes before slicing and serving.
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