Cheesy Baked Pasta with Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
This veggie-packed dish is easy to make and stores well overnight, making for a fuss-free dinner during the week. Since it's sprinkled with fontina and Parmesan cheeses, the kids won't mind that it contains broccoli and baby
Ingredients
- 12 oz. bowtie pasta
- 1 bag broccoli florets
- 1 tbsp. unsalted butter
- 2 shallots
- 1 package sliced mushrooms
- 4 c. whole milk
- 1/4 c. all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. Freshly ground pepper
- 1 bag baby spinach
- 5 oz. Fontina cheese
- 1 ⁄3 c. grated Parmesan
- 2 tbsp. grated Parmesan
Instructions
- Heat oven to 425 ºF. Butter a shallow 3-qt baking dish.
- Cook the pasta according to package directions, adding the broccoli during the last 3 minutes of cooking; drain and return the broccoli and pasta to the pot.
- Meanwhile, melt the butter in a large deep skillet over medium heat. Add shallots and mushrooms and sauté until tender, 5 minutes.
- In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes; stir in spinach. Remove from heat and stir in 1 cup of the fontina and 1 ⁄3 cup of the Parmesan.
- Pour sauce into pot with pasta and broccoli and toss to coat. Transfer to the prepared baking dish and sprinkle with remaining fontina and Parmesan.
- Bake until the cheese melts and is beginning to brown, about 10 minutes.
- After completing step 5, let casserole cool for 10 minutes. Cover with plastic wrap and refrigerate for up to 3 days.
- On the night you'd like to serve it, remove casserole from refrigerator and replace plastic wrap with nonstick aluminum foil. Bake in a 425 °F oven for 30 minutes; uncover and bake until beginning to brown, 10 minutes.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Broccoli, Spinach.
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