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short pasta penne shallots garlic hearts cans butter flour milk Mozzarella cheese Pecorino-Romano cheese olive oil salt pepper
Viewed: 43 - Published at: 5 years agoIngredients
- 2 pounds short pasta penne, ziti or rigatoni
- 2 shallots large, diced
- 10 garlic cloves sliced
- 20 ounces spinach rough chopped
- 14 ounces artichoke hearts cans, drained and quartered
- 6 tablespoons butter
- 1/2 cup flour
- 7 cups milk slightly warmed
- 3/4 pound shredded mozzarella cheese
- 1 1/2 cups pecorino romano cheese grated, plus extra to sprinkle on top
- olive oil
- salt
- pepper
Method
- Oven at 375 degrees.
- Cook the pasta a couple minutes shy of al dente (according to pkg directions). Drain and put into a very large bowl, toss with a few drizzles of olive oil to prevent sticking.
- In a large saute pan, over medium heat, add enough oil to just coat the bottom. Add the shallots and garlic, season with salt and pepper and cook until softened.
- Add in the artichoke hearts and spinach a little at a time until the spinach is all wilted down. Season with salt and pepper.
- Add the spinach and artichoke mix to the cooked pasta. Toss.
- Bechamel is a simple basic sauce that can be used to create many different types of sauces. In a large pot, over medium low heat, melt the butter. Whisk in the flour and allow to cook a few minutes.
- Add in the slightly warmed milk and whisk until smooth. Season with salt and pepper. Raise heat to medium. Cook until thickened enough to just coat the back of a wooden spoon.
- Shut the heat and add in the mozzarella and pecorino romano cheese. Stir to combine.
- Pour the sauce over the pasta and stir to combine. Pour the pasta into a large baking dish, sprinkle some more pecorino romano overtop and bake for approx 25-30 minutes, until bubbbly and lightly golden.
