Everyone loves a mac-n-cheese bake. But it's hard to make these kinds of dishes healthy. The best we can do is watch the cheese content and add lots of veggies. Even in its heavier (unhealthier) form, this recipe had lots of veggies. It made for an easier healthy fix. "Creamy Spinach and Artichoke Pasta" from my Grandma's Church Cookbook "Holy Family & Sacred Heart of Jesus- St. Joseph"(circa 2007). Here is the recipe as it is written, and I will tell you how I changed it to make it healthier!
Ingredients:
1- 16oz pkg. Cavatappi
1 pkg. frozen spinach, thawed and drained
2 cloves of garlic, minced
1 can chopped artichoke hearts, drained
Fresh mushrooms (optional)
1/2 c chopped onions (optional)
2 T butter
2 T flour
2 C chicken stock
1/2 C half-and-half or whole milk
1/2 C grated Parmigiano Cheese
Salt and Pepper
1 bag grated Italian 4- cheese blend
Preheat oven to 375. Bring a pot of water to a boil and cook pasta. Drain defrosted spinach well, removing all of the water content. Heat a large skillet over medium heat. Add extra virgin olive oil and the garlic, sauté for a minute, then add in the spinach and artichokes, mushrooms and onions. Heat through and then pour into a glass baking dish that has been sprayed with Pam. Return skillet to stove and melt butter, add flour with a whisk and cook for 1 to 2 minutes. Whisk chicken stock into the flour until smooth. Whisk in cream and Parmigiano cheese. Season with salt and pepper. Pour cooked/drained pasta into the glass baking dish and then pro sauce over all, mix well. Top with grated cheese and cover with foil. Bake for 10 minutes. Remove foil and bake for 10 additional minutes. Serves a good-sized portion to 6 guests.
Make it healthier!
* choose whole wheat pasta if available, or do what I did-- half the pasta, and sub with zucchini cut into matchsticks. (1 large or 2 small zucchini will do). Add them to the pan with the spinach. Still made 6 large side dish portions.
* Be sure to add the mushrooms and onions- they add flavor and good nutrition!
*Sub any kind of milk for the half- and- half. I used a combo of half-and-half and almond milk.
*Use only half the package of Italian cheese blend to sprinkle on top.
Ingredients:
1- 16oz pkg. Cavatappi
1 pkg. frozen spinach, thawed and drained
2 cloves of garlic, minced
1 can chopped artichoke hearts, drained
Fresh mushrooms (optional)
1/2 c chopped onions (optional)
2 T butter
2 T flour
2 C chicken stock
1/2 C half-and-half or whole milk
1/2 C grated Parmigiano Cheese
Salt and Pepper
1 bag grated Italian 4- cheese blend
Preheat oven to 375. Bring a pot of water to a boil and cook pasta. Drain defrosted spinach well, removing all of the water content. Heat a large skillet over medium heat. Add extra virgin olive oil and the garlic, sauté for a minute, then add in the spinach and artichokes, mushrooms and onions. Heat through and then pour into a glass baking dish that has been sprayed with Pam. Return skillet to stove and melt butter, add flour with a whisk and cook for 1 to 2 minutes. Whisk chicken stock into the flour until smooth. Whisk in cream and Parmigiano cheese. Season with salt and pepper. Pour cooked/drained pasta into the glass baking dish and then pro sauce over all, mix well. Top with grated cheese and cover with foil. Bake for 10 minutes. Remove foil and bake for 10 additional minutes. Serves a good-sized portion to 6 guests.
Make it healthier!
* choose whole wheat pasta if available, or do what I did-- half the pasta, and sub with zucchini cut into matchsticks. (1 large or 2 small zucchini will do). Add them to the pan with the spinach. Still made 6 large side dish portions.
* Be sure to add the mushrooms and onions- they add flavor and good nutrition!
*Sub any kind of milk for the half- and- half. I used a combo of half-and-half and almond milk.
*Use only half the package of Italian cheese blend to sprinkle on top.
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