Ingredients for Baked Spinach And Noodles
- 1 pound noodles
- 2 tablespoons all-purpose flour
- 8 ounces 2% low-fat milk
- 2 tablespoons butter
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
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How to Make Baked Spinach And Noodles
- Preheat oven to 350°F (175°C).
- Cook 1 pound of noodles according to package directions. Drain and set aside.
- While noodles cook, prepare the white sauce: In an 8-oz measuring cup, whisk together 2 tablespoons of all-purpose flour and a small amount of milk until smooth. Gradually add the remaining milk (approximately 7.5 oz) while whisking constantly to form a smooth slurry.
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Pour in the milk/flour mixture, stirring continuously until thickened (about 5-7 minutes).
- Season the white sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Remove from heat and set aside.
- Saute 1 medium onion, chopped, in 1 tablespoon olive oil until translucent (about 5 minutes). Add 2 cloves of minced garlic and cook for another 3 minutes.
- In a large bowl, combine the cooked noodles, sauteed onions and garlic, and 10 oz (283g) of fresh spinach (or 10 oz frozen, thawed and squeezed dry).
- In a separate small bowl, whisk 1 large egg lightly. Add 2 tablespoons of the white sauce to the egg and whisk to combine.
- Add the egg mixture and the remaining white sauce to the noodle and spinach mixture. Stir gently to combine.
- Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Sprinkle 1/2 cup grated Parmesan cheese (optional) over the top.
- Bake for 35-40 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
13g
Fat
18g
Carbs
11g
