- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2011
Ingredients
Method
In large pot, cook spinach with 2 tbsp (30 mL) water over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop andset aside.
In saucepan, melt 1/4 cup (60 mL) of the butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano; cook for 1 minute. Sprinkle with flour; cook, stirring, for 1 minute. Stir in mustard.
Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 6 minutes. Sprinkle with salt, pepper and nutmeg. Stir in provolone, 1/3 cup (75 mL) of the feta and the Romano cheese until smooth.
Meanwhile, in large pot of boiling salted water, cook pasta until still slightly firm in centre, 6 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. Return pasta to pot. Stir in milk mixture, liquid and reserved spinach. Transfer to greased 13- x 9-inch (3 L) glass baking dish.
Combine bread crumbs with remaining butter; sprinkle over pasta. Top with remaining feta cheese. Bake on baking sheet in 375°F (190°C) oven until bubbly and golden, 30 to 35 minutes.
Nutritional facts Per each of 8 servings: about
- Sodium 1056 mg
- Protein 27 g
- Calories 548.0
- Total fat 28 g
- Potassium 583 mg
- Cholesterol 84 mg
- Saturated fat 17 g
- Total carbohydrate 49 g
%RDI
- Iron 33.0
- Folate 89.0
- Calcium 65.0
- Vitamin A 81.0
- Vitamin C 10.0
