Baked Pasta Florentine
Tender pasta is baked with spinach, sun-dried tomatoes, prosciutto, and a rich three-cheese cream sauce for a comforting Italian casserole that's creamy and full of flavor.
Ingredients
- ½ lb Gemille shaped pasta
- 3 cups chopped spinach
- 1 cup chopped sun dried tomatoes
- 2 tbsp each butter and olive oil
- ½ cup chopped onion
- 1 tbsp chopped garlic
- ¼ cup flour
- 2 cups milk
- 1 cup grated parmesan
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- 2 slices chopped prosciutto
- 1 cup chicken stock
- 2 tbsp chopped Italian parsley
- 1 tsp nutmeg
- Salt and pepper to taste
Instructions
- Heat oven to 375
- Cook pasta el dente
- Heat the olive oil in a deep saute pan
- Add onion and garlic saute until tender and just beginning to brown
- Add 2 tablespoons of butter to the pan sprinkle the flour over the onions and garlic
- Slowly whisk in milk, chicken stock, salt, pepper and nutmeg
- Add in all the cheeses saving 1/4 cup of each for topping
- Add sun dried tomatoes and Simmer on low heat 10 minutes stir to prevent browning
- Add chopped spinach pour into a 9 x 13 casserole dish Top with the resevered cheeses and chopped proscuitto
- Bake in a 375 degree oven until golden and bubbly about 30 minutes