Unstuffed Pasta Florentine
Ingredients
The pasta
-
1
pound
whole-wheat pasta (rigatoni)
The sauce
-
4
tablespoons
butter
-
½
large
onion (diced)
-
4
cloves
garlic (minced)
-
2
tablespoons
whole-wheat flour
-
2
cups
milk (or cream, or a combination)
-
1
pinch
nutmeg
-
5
ounces
spinach (fresh or a combination of spinach/Swiss chard/kale)
-
1½
cups
ricotta cheese
-
½
pound
mozzarella cheese (diced or shredded)
-
1
cup
parmesan cheese (grated)
Instructions
- Preheat the broiler to high and position a rack in the upper third of the oven.
- Boil the pasta according to package directions, keeping it warm.
- In a medium pot, melt the butter over medium heat, then sauté the onion for 2 to 3 minutes.
- Add the garlic and sauté for an additional minute.
- Whisk in the flour until it darkens slightly, about 1 to 2 minutes.
- Whisk in the milk and nutmeg, bringing the mixture to a boil, then reduce to a simmer until thickened, about 5 to 6 minutes.
- Spread the cooked pasta in a large casserole dish and layer the spinach on top.
- Pour the sauce over the pasta and spinach, folding them together gently.
- Dollop ricotta on top, followed by sprinkling mozzarella and parmesan.
- Broil until the top is browned and crispy, about 5 to 6 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
692
Total fat
33g
Total carbohydrates
68g
Total protein
37g
Sodium
671mg
Cholesterol
104mg
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