Recipes

Spinach & Farfalle in Oven

Spread your wings and fly with this butterfly-shaped pasta that’s swimming in a cream-based sauce and plenty of vegetables. Smooth and delicious, you won’t be let down.
Print Recipe

Course Pasta, Rice & Grains
Cuisine Continental

Servings 8 servings
Calories 1963.18 kcal

Ingredients

  

  • 1 teaspoon(s) vegetable oil
  • 16 ounce(s) broccoli, cut into flowerets
  • 1 1/2 teaspoon(s) salt, divided
  • 3/4 cup(s) pkg. fresh baby spinach
  • 2 tablespoon(s) butter
  • 1/2 medium onion, chopped
  • 8 ounce(s) pkg. mushrooms, quartered
  • 1/8 cup(s) all-purpose flour
  • 2 cup(s) milk
  • 2 cup(s) shredded sharp white Cheddar cheese, divided
  • 1 cup(s) whipping cream
  • 1/2 teaspoon(s) pepper
  • 1/2 teaspoon(s) ground nutmeg

Instructions

 

  • Toss farfalle pasta with vegetable oil in a large bowl.
  • Cook broccoli with 1 tbs salt in boiling water to cover 2 minutes or until crisp-tender; drain.
  • Plunge into ice water to stop the cooking process and drain.
  • Add broccoli and spinach to macaroni in bowl.
  • Melt butter in a saucepan over medium heat; add onion, and saute until tender.
  • Add mushrooms; cook 5 minutes.
  • Sprinkle with flour, stirring until blended.
  • Gradually stir in milk; cook over medium heat, stirring constantly, 15 minutes.
  • Add 1 1/2 cups cheese, remaining 1/2 tbs salt, whipping cream, pepper, and nutmeg, stirring until cheese melts.
  • Stir into macaroni mixture; spoon into a lightly greased 13- x 9-inch baking dish.
  • Sprinkle with remaining 1/2 cup cheese.
  • Bake at 375 degrees for 40 minutes or until set.
  • Ready in 1 hour.

Nutrition

Calories: 1963.18kcalCarbohydrates: 70.09gProtein: 101.94gFat: 143.86gSaturated Fat: 81.5gCholesterol: 458.66mgSodium: 6423.96mgFiber: 10.34gSugar: 31.34g

Keyword Fresh Spinach, Vegetables
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