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Cheesy Pasta and Spinach Casserole

March 23, 2017

Cheesy Pasta and Spinach Casserole

1 lb pasta, shells, twists, angel hair…your favorite
1 lb fresh baby spinach leaves or 10 oz frozen, thawed
6 Tbsp butter
6 Tbsp flour
3 cups milk or cream
1/2 tsp dried leaf basil or 2 Tbsp fresh chopped basil
1 tsp salt
pepper, to taste
2 cups mozzarella cheese, shredded
2 cups pepper jack cheese, shredded
2 cups soft bread crumbs
4 Tbsp melted butter

Heat oven to 350 degrees F. Butter 9×13 baking dish.

Cook pasta according to directions; drain; set aside.

Over medium low heat, in large saucepan, heat butter. Stir in flour until smooth and bubbly. Add cream; continue cooking, stirring, until nice and thick. Add basil, salt and pepper to taste.

Stir in the spinach, until wilted if using fresh; stir in cooked drained pasta. Stir in cheeses until well blended.

Spoon the pasta mixture into the prepared baking dish.

Mix together bread crumbs and melted butter until crumbly; sprinkle over pasta mixture.

Bake 25 to 35 minutes or until nicely browned and hot. Serves 6.

use 2 cups tomato sauce and 1 cup cream
add 1/4 tsp garlic powder.
Add cubed cooked chicken
Top with extra cheese or croutons in place of bread crumbs.

Make your own family favorite today.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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