Ingredients:
12 ounces spinach, trimmed and washed well
4 tablespoons unsalted butter or 4 tablespoons margarine
1 large yellow onions, minced
6 ounces thinly sliced mushrooms ( about 2 cups)
2 cloves garlic, minced
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon basil, crumbled
1/2 teaspoon tarragon, crumbled
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup parmesan cheese, grated
2 teaspoons Dijon mustard or 2 teaspoons spicy brown mustard
1/2 cup elbow macaroni, cooked
1 cup ricotta cheese
Directions:
Place spinach in a large saucepan, cover and cook over moderate heat until wilted about 3-4 minutes.
Drain, cool and coarsley chop Melt 1 Tbs of the butter in a heavy skillet over moderate high heat.
Add the onion and stir until slightly soft, about 2 minutes.
Add the mushrooms, garlic, thyme, basil, and tarragon.
cook over moderate heat, stirring occasionally, until the liquid evaporates-about 5 minutes.
Set aside to cool Melt the remaining 3 Tbs of butter in a small sauce pan over moderate heat.
Blend in the flour and stir for 2 minutes.
Add the milk and bring to a simmer, stirring constantly.
Reduce the heat to low and stir constantly for 5 minutes until thickened and smooth.
Remove from the heat and stir in the salt, pepper, 1/4 cup of the Parmesan cheese, and the mustard.
Mix 1 cup of sauce with the macaroni.
Distribute the macaroni equally among 4 greased 1 1/2 cup ramekins that can be reheated in a conventional or microwave oven.
Stir 1/2 cup sauce into the mushroom mixture; then add the reserved spinach and the ricotta.
Spoon the mix ove the macaroni and cover with the remaining Parmesan Cheese.
Serve now or freeze and reheat in 400F oven.
Bake the foil covered casseroles for 30 minutes, uncover and continue baking until bubbly or Microwave on high for about 7 minutes.
Servings: 4
Time preparation: 20 min.
Time total: 60 min.