Ingredients:
1 lb penne ( or whatever pasta on hand)
2 cups onions, chopped
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons olive oil
10 ounces frozen spinach, chopped cooked and drained
fresh spinach, cooked until wilted drained
2 cups mushrooms, sliced ( baby bellas taste nicer)
1 large tomatoes, chopped (optional)
1/4 cup unseasoned breadcrumbs
wheat germ
white sauce
1/2-1 cup shredded white cheddar cheese
2 cups milk
3 tablespoons flour
salt and pepper
oregano
Directions:
Melt butter in a large saucepan, or coat bottom of pan evenly with olive oil. Saute onions and garlic until onions start to become translucent.
While your onions and garlic are cooking, start water to boil for your spinach.
Add mushrooms to onions and garlic. Saute and season with your oregano, salt, and pepper. Cover and stir occasionally for 5-10 minutes or until mushrooms are done.
Once mushrooms are done add the tomato if using, and cook for about 2 minutes. Add cooked spinach and mix.
Start water for cooking your pasta if you haven’t already. Boil pasta til al dente, drain.
You can make your white sauce in a seperate saucepan, or do what i do and just start making it directly with the vegetables//Heat milk over med heat and whisk in flour. Add shredded cheese and stir occasionally until cheese is melted, then give your sauce a final whisk to make sure cheese is spread evenly throughout.
Combine cooked pasta, vegetables and white sauce and transfer into a 13×9 casserole dish. Top with breadcrumbs or wheat germ. Maybe a little paprika or a final dash of pepper.
Cover and bake in oven @ 350 degrees for half an hour.
Servings: 6-8
Time preparation: 45 min.
Time total: 75 min.