Baked Pasta With Spinach Lemon And Cheese Recipe

Ingredients for Baked Pasta With Spinach Lemon And Cheese

• Fusilli
• Baby Spinach
• 2 tablespoons olive oil
• Onions
• 1/4 cup all-purpose flour
• Garlic Cloves
• 1% Low Fat Milk
• Dry White Wine
• Parmigiano Reggiano Cheese
• 1 teaspoon salt
• Lemon Rind
• 1/4 teaspoon black pepper
• 1 cup panko breadcrumbs

How to Make Baked Pasta With Spinach Lemon And Cheese

1. Preheat oven to 350°F (175°C).
2. Cook 1 pound pasta (penne, rotini, or similar) in a large pot of boiling water for 8 minutes, or until al dente. Do not add salt or oil.
3. Remove pasta from heat. Stir in 10 ounces fresh spinach and let stand for 2 minutes, or until spinach wilts.
4. Drain pasta mixture thoroughly.
5. While pasta cooks, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
6. Add 1 medium onion, chopped, and cook for 15 minutes, or until golden brown, stirring frequently.
7. Add 1/4 cup all-purpose flour and 2 cloves garlic, minced, to the skillet. Cook for 1 minute, stirring constantly with a whisk.
8. Gradually whisk in 2 cups milk and 1/2 cup dry white wine. Bring to a boil, stirring constantly, until sauce thickens (about 8 minutes).
9. Stir in 3/4 cup grated Parmesan cheese, 1 teaspoon salt, and the zest of 1 lemon. Remove from heat.
10. Stir in 1/4 teaspoon black pepper.
11. Add the drained pasta mixture to the sauce and toss gently to coat.
12. Lightly grease a 13x9 inch glass or ceramic baking dish with cooking spray.
13. Spoon the pasta mixture into the prepared baking dish.
14. Sprinkle 1/2 cup panko breadcrumbs evenly over the pasta.
15. Top with the remaining 1/4 cup Parmesan cheese.
16. Sprinkle the remaining 1/2 cup panko breadcrumbs over the cheese.
17. Bake for 50 minutes, or until golden brown and bubbly.