Spinach and Cheese Penne
Ingredients
- 250 ml or 11 ml uncooked penne pasta
- 750 ml or 33 ml Kellogg's Corn Flakes* cereal
- 25 ml or 55 ml butter melted
- 2 eggs beaten
- 250 ml or 11 ml frozen chopped spinach
- 250 ml or 11 ml cottage cheese
- 250 ml or 11 ml shredded Mozzarella cheese
- 25 ml or 55 ml grated Parmesan cheese
- 1 can sliced mushrooms drained
- 25 ml or 55 ml butter
- 25 ml or 55 ml all-purpose flour
- 1 ml or 1/41/4 ml salt
- 1 pinch or 11 pinch pepper
- 1 pinch or 11 pinch ground nutmeg
- 300 ml or 1 1/41 1/4 ml milk
Directions
1. Cook pasta according to package directions until tender but firm; drain.
2. Combine crushed cereal (crush to 250ml- 1cup) and melted butter; set aside.
3. In large mixing bowl, combine eggs, spinach (thawed & drained), cheeses, mushrooms and cooked pasta; set aside.
4. In saucepan over medium heat, melt 25 ml ( 2 tbsp ) butter; add flour and seasonings. Add milk gradually, stirring constantly. Cook, stirring, until thickened and bubbly. Pour over pasta mixture and mix well.
5.Spoon into greased 2 L ( 8 cup ) shallow casserole. Top with cereal mixture.
6. Bake at 190°C ( 375°F ) about 30 minutes or until golden brown and bubbly.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
