Ingredients
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1 (12 ounce) package penne pasta
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2 tablespoons butter
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2 garlic cloves, pressed
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2 cups milk
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1 cup parmesan cheese, shredded and divided
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1 (8 ounce) package cream cheese, at room temp
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1 (8 ounce) package mascarpone cheese
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1 cup mozzarella cheese, shredded
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1 teaspoon salt
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1 teaspoon pepper
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1 (10 ounce) package frozen chopped spinach, thawed and well drained
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1 cup soft breadcrumbs
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2 tablespoons butter, melted
Instructions
- Cook pasta according to package directions and drain well.
- In a dutch oven, melt the first 2 tablespoons of butter, add garlic and sauté for 2 minutes.
- Add milk and cook until thoroughly heated.
- Gradually stir in 1/2 cup parmesan cheese, the cream cheese, the mascarpone, mozzarella, salt and pepper and whisk until smooth.
- Stir in the spinach and cooked pasta and blend well.
- Place this mixture in a lightly greased 13x9x2-inch baking dish.
- In a small bowl, combine the breadcrumbs, remaining parmesan and butter and mix well.
- Sprinkle the breadcrumb mixture over the macaroni mixture and bake, uncovered, for 20 minutes at 375°F.