We ate this way too fast for a picture. Even the leftovers (that I had planned to reheat and photograph… were scarfed before I could get to them weren’t available) I’m going to open with this: It’s been raining in Phoenix. I’ll wait here while you reel with the shock. You’re back? Good. Seriously, this place has the highest amount of sunshine days than any other place I’ve lived (Hi New Zealand! Hi England! Hi Australia!) So, when the weather turns cold, and it rains – we don’t really know what to do with ourselves. Other than bundle up on the couch with a warm bowl of something comforting. This pasta is that warm bowl. It’s meatless (Hi Vegetarians!) but has a lot of cheese, so, sorry Vegans, you’re out of luck.
- 1 lb penne pasta
- 4 Tbs butter
- 1 onion chopped finely
- 4 cloves garlic minced
- 1 lb fresh baby spinach washed and drained
- 4 Tbs flour
- 1 1/2 cups milk
- 1 cup mozzarella cheese shredded
- 1 cup ricotta cheese
- salt and freshly ground pepper to taste
- 1 tsp crushed red pepper flakes
- 1 cup Parmesan cheese shredded
- Preheat the oven to 350 degrees.
- Prepare pasta according to directions. Drain and set aside. Lightly grease a baking dish.
- Heat butter in a Dutch oven (or other heavy based pan) over medium-high heat; saute onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add spinach; cover and cook 5 minutes or until spinach is wilted, stirring occasionally.
- Sprinkle spinach mixture with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, ricotta, sugar, salt and pepper, and red pepper. Place into prepared dish and sprinkle evenly with Parmesan.
- Bake for 15 to 20 minutes.
- Scarf immediately. Share with your baby (who will steal it from your plate if you don't).