Spinach-Tomato Mac and Cheese
Ingredients
- 1 (16-oz) pkg ziti pasta
- 4 Tbsp olive oil, divided
- 1 pint cherry tomatoes
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 2 (6-oz) pkg baby spinach
- 6 Tbsp butter
- 6 Tbsp all-purpose flour
- 1 tsp salt, 1 tsp pepper
- 2½ cups milk
- 2½ cups vegetable broth
- 1 (16-oz) pkg fresh mozzarella cheese, cubed
- 1 tomato, thinly sliced
- ¾ cup panko breadcrumbs
- 1 Tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven to 400°F.
- Cook pasta according to package directions; set aside.
- Heat 2 Tbsp oil in a large Dutch oven over medium-high heat; add cherry tomatoes, and cook 4 minutes or until beginning to char.
- Remove from pan; set tomatoes aside.
- Heat 1 Tbsp oil in same pan over medium heat.
- Add onion and garlic; cook 6 minutes or until onion is tender.
- Gradually stir in spinach, and cook until just wilted; remove from pan, and add to tomato mixture.
- Melt butter in same pan over medium heat; whisk in flour, salt and pepper.
- Cook, whisking constantly, 2 minutes.
- Gradually whisk in milk and broth.
- Cook, whisking frequently, 10 minutes or until thick and bubbly.
- Gradually whisk in cheese until melted.
- Stir in tomato mixture and pasta.
- Spoon into a greased 3-quart baking dish.
- Arrange tomato slices over casserole.
- Stir together panko, 1 Tbsp oil and, if desired, parsley; sprinkle over tomato.
- Bake 30 to 40 minutes or until bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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