This was the perfect night-before-a race fuel for Miranda’s first race!
1 tbsp olive oil
1 tbsp butter
2 onions, chopped
1/2 cup all-purpose flour
4 garlic cloves, minced
2 1/2 cups milk
1 cup white wine
1/2-3/4 cup water
1 lb twisted pasta (we used rotini)
2 cups fresh baby spinach
1 cup grated parmigiano-Reggiano cheese, divided
juice from 1 lemon
salt and pepper
1 cup fresh bread crumbs
Preheat oven to 350.
In a deep skillet, melt olive oil and butter. Add onion and cook until golden brown, stirring frequently. Add flour and garlic and cook 1 minute, constantly stirring with a wooden spoon or knife. Gradually add milk and wine, stirring constantly. Add water if necessary. Cook 8 minutes or until sauce boils and thickens.
While thickening the sauce, cook pasta according to package directions. Stir in spinach during the last 2 minutes. Drain well.
Add 3/4 cup of the cheese, the lemon juice, salt and pepper to the sauce. Combine pasta and sauce. Stir to coat.
Spray baking dish with cooking spray. Spoon pasta into dish. Top with breadcrumbs and sprinkle evenly with cheese.
Bake at 350 for 50 minutes or until browned and bubbly.