Adapted from Cooking Light
Jean Kressy, April 2003
If you don't like creamed spinach you won't like this dish. It has a very creamed-spinachy taste. I might try it again with broccoli in place of the spinach.
8 oz penne rigatti
1/4 cup all-purpose flour
3 cups milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1 cup 1% low-fat cottage cheese
3/4 teaspoon salt
freshly ground black pepper
1/8 teaspoon ground nutmeg
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 teaspoons butter
1 1/2 cups thinly sliced leek (about 2 large)
1lb baby portabella mushrooms, thinly sliced
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/2 cup (2 ounces) shredded fontina cheese
1/4 cup shredded mozzarella cheese
the pasta according to package directions, omitting salt and fat.
Preheat oven to 400°.
Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, and next 4 ingredients (cottage cheese through spinach).
Melt butter in a large nonstick skillet over medium heat. Add leek and mushrooms; sauté 7 minutes or until tender. Drain well, and return to pan. Stir in parsley, oregano, and garlic. Spread 1 cup spinach mixture onto the bottom of a 13 x 9-inch baking dish coated with cooking spray. Mix remaining spinach mixture with noodles and shredded mozzarella. Spread into dish, making sure all noodles are at least partially covered with spinach mixture. Cover and bake at 400° for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and fontina. Bake an additional 15 minutes or until golden brown. Let stand 10 minutes.