Ingredients
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8 ounces penne pasta, uncooked (spiral pasta may be used instead of penne)
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1/4 cup butter
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3 -4 fresh minced garlic cloves (I use lots of garlic!)
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1/4 cup onion, chopped
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1/4 cup flour
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1/2-1 teaspoon dried thyme
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1/8 teaspoon nutmeg
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black pepper
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2 1/2 cups half-and-half cream or 2 1/2 cups milk
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1/2-3/4 cup grated parmesan cheese
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1 1/2 cups grated swiss cheese, divided
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1 large tomatoes, chopped into small pieces (can use more if desired)
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1 (10 ounce) package frozen chopped spinach, thawed and well drained (squeeze out any excess moisture with your hands)
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1 cup breadcrumbs
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1/4 cup melted butter
Instructions
- Set oven to 350 degrees.
- Grease a 13" x 9" baking pan.
- Cook the pasta only to firm-tender (don't overcook, as the pasta will cook more when baked in the oven) according to package directions (omit the salt in the water); drain, set aside.
- In a heavy-bottomed saucepan, melt the butter over med-high heat.
- Add in the chopped onion (if using) and the garlic; saute for 5 minutes.
- Whisk in the flour, thyme, nutmeg and black pepper; cook for 2 minutes, stirring constantly.
- Gradually whisk in the half and half; cook for 4 minutes, until thick and bubbly.
- Add in the grated Swiss cheese, and the Parmesan cheese; mix well over low heat, until the cheese has melted, and the sauce is hot and bubbly; remove the saucepan from the heat.
- In a large bowl, combine the cream/cheese sauce, 1/2 cup of the remaining Swiss cheese (it is not necessery to add the remaining 1/2 cup cheese, you may omit if desired), chopped tomato, and the spinach; stir well.
- Spoon the mixture into a prepared greased baking pan.
- In a small bowl, combine the breadcrumbs, melted butter and the Parmesan cheese.
- Sprinkle the mixture over the casserole in the baking pan.
- Bake for 30 minutes, or until hot and bubbly.
- Note: this recipes calls for NO salt, as the grated Parmesan cheese produces enough salty taste, but if you do choose to add salt, add just a small amount (to taste with the cream sauce) at a time, otherwise it tends to get too salty.