Baked Pasta with Spinach and Mushrooms
February 21, 2017
1Preheat the oven to 400°. Place the spinach and ½ cup of water in a microwave-proof bowl and cover with plastic wrap. Microwave on high for 2 to 3 minutes or until the spinach is wilted and cooked through. Transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it to remove as much water as possible, then roughly chop and set aside.
2In a large, ovenproof skillet, heat 2 tablespoons of olive oil until shimmering. Add the chopped mushrooms and season with ½ teaspoon of salt. Cook the mushrooms over medium-high heat, stirring occasionally, until they soften and begin to brown, about 5 minutes.
3Add the remaining 2 tablespoons of olive oil to the pan along with the garlic, shallots, cooked spinach, thyme and remaining ½ teaspoon of salt. Cook until the garlic and shallots are fragrant, about 2 minutes, then transfer the mixture to a bowl. Add the wine to the pan and cook until it reduces by half, scraping up any browned bits. Pour the wine over the mushroom mixture and set aside. Clean the sauté pan and return it to medium heat.
4Add the butter to the skillet. When it has melted, sprinkle the ﬂour into the pan and stir constantly, cooking until the mixture is lightly browned about 2 minutes. Whisk in the milk and bring to a simmer, whisking, until thickened, about 3 minutes. Whisk in ½ cup of the Parmigiano-Reggiano, then stir in the mushroom mixture. Add the cooked pasta to the sauce and toss to coat. Top the pasta with the remaining ½ cup of grated Parmigiano-Reggiano.
5Transfer the skillet to the oven and bake until the sauce bubbles, about 25 minutes. Remove from the oven and let cool for 5 minutes before serving.
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