Mac-n-Cheese-n-Spin-occolini Bake

Total Time:
45 min
25 min
20 min

4 to 6 servings

  • 1 box chopped frozen spinach
  • Salt
  • 1 pound cavatappi, hollow corkscrew pasta or other short cut pasta
  • 1 bunch broccolini, trimmed and chopped into 2-inch pieces
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • Black pepper
  • Nutmeg, grated, to taste
  • 1 cup grated provolone
  • 1 cup shredded Asiago
  • 1 cup grated Parmigiano-Reggiano
Watch how to make this recipe.
  • Defrost spinach in microwave. Wring out and separate, reserve.

  • While the spinach defrosts, bring a large pot of water to a boil over medium heat for the pasta and a pan with a few inches of water to a boil over medium heat for the broccolini. Salt the boiling water and cook pasta to just-shy of al dente. Cook the broccolini for 3 minutes, then shock in a bowl of cold water and drain well.

  • Return the pan that you cooked the broccolini in, to the stove top over medium heat and add 3 tablespoons butter. When the butter has melted, whisk in the flour and cook for 1 minute. Add the milk and whisk to combine. Cook the sauce for 5 minutes, to thicken, then season with salt, pepper and nutmeg, to taste. Reduce the heat to low. When pasta is almost ready, and the provolone and Asiago cheeses to the sauce.

  • Heat the broiler or the oven to high.

  • In a large bowl, combine the pasta with the spinach, broccolini and sauce. Transfer to individual casseroles or a large single casserole dish. Top with the Parmesan cheese and brown under the broiler or in hot oven for a couple of minutes. Remove from the oven and serve.

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