by JennT1981
View
my 47 recipes »
JennT1981's Notes:
Expand1 splash non-stick cooking spray Ask a question about this ingredient
4 cups water, for boiling Ask a question about this ingredient
2 cups rotini Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
1/2 onion, diced Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
3/4 cups milk Ask a question about this ingredient
1/2 packet dry leek soup mix Ask a question about this ingredient
1 bunch fresh spinach, stemmed Ask a question about this ingredient
1 cup button mushrooms, sliced Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1 dash salt Ask a question about this ingredient
1 dash cracked pepper Ask a question about this ingredient
3/4 cups ricotta, whipped with a fork Ask a question about this ingredient
1 cup mozzarella, shredded Ask a question about this ingredient
1/4 cup wheat germ Ask a question about this ingredient
1/2 cup Italian bread crumbs Ask a question about this ingredient
2 tablespoons unsalted butter, cold and diced Ask a question about this ingredient
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.
Ask a question about this stepPreheat 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.
Ask a question about this stepAdd flour and whisk while cooking about 3 minutes. Pour in milk whisking constantly to prevent lumps from forming.
Ask a question about this stepBring to a boil, reduce heat to low and let simmer until slightly thickened, about another 3 minutes.
Ask a question about this stepAdd spinach, mushrooms, nutmeg, salt and pepper and cook until wilted and tender, about 5 to 7 minutes.
Ask a question about this stepIn a large bowl combine pasta, sauce mix, ricotta and mozzarella; stir until evenly distributed.
Ask a question about this stepPour into a greased 9 x 13 baking dish.
Ask a question about this stepIn a small bowl combine wheat germ and bread crumbs and mix. Evenly sprinkle over casserole and top with diced butter.
Ask a question about this stepBake about 35 to 40 minutes until golden and bubbly. Let rest about 5 minutes before slicing and serving.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
