Close
Cook Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:30 minsTotal Time:55 minsServings:4Yield:4 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 tablespoons plain dry breadcrumbs, (see Tip)1teaspoonextra-virgin olive oil¼teaspoonpaprika1 16-ounce or 10-ounce package frozen spinach, thawed1 ¾cupslow-fat milk, divided3tablespoonsall-purpose flour2cupsshredded extra-sharp Cheddar cheese1cuplow-fat cottage cheese⅛teaspoonground nutmeg¼teaspoonsaltFreshly ground pepper, to taste8 ounces (2 cups) whole-wheat elbow macaroni, or penne
Cook Mode(Keep screen awake)
Ingredients
3 tablespoons plain dry breadcrumbs, (see Tip)
1teaspoonextra-virgin olive oil
¼teaspoonpaprika
1 16-ounce or 10-ounce package frozen spinach, thawed
1 ¾cupslow-fat milk, divided
3tablespoonsall-purpose flour
2cupsshredded extra-sharp Cheddar cheese
1cuplow-fat cottage cheese
⅛teaspoonground nutmeg
¼teaspoonsalt
Freshly ground pepper, to taste
8 ounces (2 cups) whole-wheat elbow macaroni, or penne
Directions
Put a large pot of water on to boil. Preheat oven to 450 degrees F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
Mix breadcrumbs, oil and paprika in a small bowl. Place spinach in a fine-mesh strainer and press out excess moisture.
Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
Bake the casserole until bubbly and golden, 25 to 30 minutes.
Tips
Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs. For dry breadcrumbs, spread the fresh crumbs on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs. We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets.
Originally appeared: EatingWell Magazine, Winter 2004
Rate ItPrint
Nutrition Facts(per serving)584Calories24gFat60gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
