Description
Cheesy Green Pasta Bake is a bright, springy twist on classic macaroni and cheese. Spicy Italian sausage, melty white cheddar and ALL. THE. GREENS. come together to make a delightfully fresh weeknight dinner.
Ingredients
Scale
Pasta:
- 1 Tbs. olive oil
- 1 pound whole wheat penne pasta
Sausage:
- 1/2 Tbs. olive oil
- 1 lb. Italian sausage
Greens:
- 6 cups baby spinach
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. pepper
- 4 garlic cloves, roughly chopped
- 1/4 cup olive oil
Cheese Sauce:
- 4 Tbs. butter
- 2 Tbs. flour
- 1 tsp. mustard powder
- 2 cups whole milk
- 1/4 cup half-and-half
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 1/2 cups white cheddar cheese, shredded
Assembly:
- 3 Tbs. melted butter
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 350 degrees F.
- Pasta: Bring a large pot of water and 1 Tbs olive oil to a boil. Add the penne and cook until al dente. Drain and set aside.
- Sausage: While pasta boils, brown sausage in a large skillet over medium heat. Set aside.
- Greens: Add spinach, basil, parsley, red pepper flakes, salt, pepper and garlic to the bowl of a food processor. With the processor running, drizzle in 1/4 cup of olive oil. Pulse until greens and oil are fully incorporated. The greens should retain some texture, do not pulse until smooth.
- Cheese Sauce: Melt the butter in a large pot over medium heat. Add flour and mustard powder, while whisking constantly. After 1 minute, add the milk, continue whisking constantly. Cook until the sauce thickens and begins to bubble, about 3-5 minutes. Whisk in the half-and-half, salt and pepper. Add the cheddar cheese and stir until cheese melts. Remove sauce from heat.
- Topping: In a small bowl, combine 3 Tbs. melted butter, panko breadcrumbs and parsley. Mix. Set aside.
- Assembly: Add the cooked penne and sausage to the cheese sauce. Stir. Next, add the pureed greens. Stir until barely incorporated. Pour the mixture into a 9"x13" or (2) 9"x9" baking dish(es). Top evenly with panko breadcrumb mixture.
- Bake: Bake until bubbly and golden brown, 20-25 minutes.
Notes
FREEZER PREP INSTRUCTIONS: To freeze, follow recipe directions but DO NOT bake. Top the assembled casserole with aluminum foil. Freeze for up to 3 months. To serve, allow it to thaw overnight in the fridge and bake the following day at 350 degrees F until golden brown and cooked through, about 1 hour covered and an additional 15 minutes uncovered.
