Sunday 11/7/2010

Baked Penne with Ricotta and Spinach   V LC

Prep time: 25 minutes Cook time: 20 minutes 8 ounces penne pasta 2 tablespoons butter 1/2 yellow onion , chopped 1 teaspoon garlic, minced, minced 8 ounces fresh spinach, washed, drained, and chopped 2 tablespoons all purpose flour 3/4 cup milk 1/2 cup shredded mozzarella cheese 1/2 cup ricotta cheese 1 teaspoon sugar   coarse salt and freshly ground pepper, to taste 1/2 teaspoon crushed red pepper flakes 1/2 cup Parmesan cheese, grated

Preheat oven to 350 degrees. 

[1] Prepare pasta according to directions. Drain and set aside. Lightly grease a baking dish.* 

[2] Heat butter in a Dutch oven over medium-high heat; sauté 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. 

[3] 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. 

[4] Bake for 15 to 20 minutes. 

* 7 x 3 loaf pan (for 2), 8 x 8 pan (for 4), 13 x 9 pan (for 6-8) 
per serving: 288 calories; 15 grams protein; 13 grams total fat; 3 grams fiber; 8 grams saturated fat; 27 grams carbohydrates; 40 mgs cholesterol; 329 mgs sodium; 6 weight watcher points