Ingredients Jump to Instructions ↓

  1. 3 tablespoons Italian style breadcrumbs

  2. 1 teaspoon olive oil

  3. 1/4 teaspoon paprika

  4. 1 16-ounce fresh cooked or 10-ounce package cooked frozen spinach

  5. 1 3/4 cups milk

  6. 3 tablespoons all-purpose flour

  7. 6 oz grated Cheddar cheese

  8. 1 cup cottage cheese

  9. 1/8 teaspoon ground nutmeg

  10. 1/2 teaspoon salt, or to taste ground pepper to taste

  11. 8 ounces casserole elbow macaroni or spirals

Instructions Jump to Ingredients ↑

  1. Put a large pot of lightly salted water on stove. Cook pasta for 4 minutes, or until not quite tender. Drain. Preheat oven to 450°F. With cooking spray, grease a 2 quart casserole dish. Mix breadcrumbs, oil and paprika in a small bowl. Let set. Drain spinach and press out excess moisture. Set aside. 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. Add pasta to cheese sauce; mix. 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 casserole until golden, 25 to 30 minutes. You can also transfer these to a preheated grill on medium heat to finish cooking. *


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