Tuesday, January 27, 2009

3 Cheese Whole Wheat Penne Pasta Recipe


I thought this picture was so cute. I've seen Josiah make this face many times!

Ok, Colette. Here is that recipe you were wanting. This recipe makes a lot, so you can freeze several casseroles from this one. This is a great one for nursing mothers. Kids usually like this dish, too.




3 Cheese Whole Wheat Penne Pasta Recipe:



1 lb penne pasta
2 Tbl olive oil
1 lb mushrooms, sliced
1 large onion, chopped finely
2 minced garlic cloves (more if you like a lot of garlic)
1/4 c whole wheat pastry flour
4 cups milk
2 tsp Celtic Sea salt
1/4 tsp ground nutmeg
4 tsp lemon juice
1/4 tsp ground black pepper
2 cups cooked turkey or chicken (optional)
2 cups fresh spinach (optional)
1 1/2 cups (6 oz) shredded Cheddar cheese
1 1/4 (5 oz) shredded Swiss cheese
1 cup (4 oz) shredded mild white cheese of any kind (can use Mozzarella Monterey Jack, or Queso Fresco)



Lightly grease casserole pan(s) with olive oil. Cook penne in pot with salted water until just tender. Drain when done. Meanwhile, heat oil and saute onion, garlic and mushrooms. Add flour, mix until it forms a thick paste, then add milk and stir until smooth. Bring to boil, then reduce heat to low and add spices, lemon juice and optional meat and spinach. Mix all cheeses together in separate bowl, reserve enough to sprinkle on top of casserole(s). Add sauce to large pan of drained penne, then add cheese mixture. Toss to coat well, then divide out into casserole pan(s). Sprinkle with remaining cheese mixture. Bake at 400 degrees for 30 minutes. Freeze extra uncooked casserole(s).

1 comment:

Rachel said...

Now THAT looks yummy!! My kids will totally go for that.

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