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Baked Macaroni and Cheese with Spinach and Tomatoes Recipe

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This recipe for Baked Macaroni and Cheese with Spinach and Tomatoes, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Monday, August 17, 2009


1 lb. elbow macaroni
3 tbs. olive oil
1/2 lb. mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 can diced tomatoes with juice
1 10 oz. spinach, thawed and squeezed dry
1/2 tsp. red pepper flakes
1/2 c. bread crumbs
1/4 c. plus 1/3 c. Parmesan cheese
1/3 c. plus 1/3 c. Romano cheese
2 tbs. butter, softened plus 2 tbs. cold butter
12 oz. mozzarella cheese, cubed
1/4 tsp. grated nutmeg

Cook macaroni until almost done.

Heat oil in large skillet, add mushrooms, onion and garlic. Cook until tender, about 7 minutes. Add in tomatoes, spinach and red pepper. Cook about 5 minutes.

Mix together bread crumbs, 1/4 c. Parmesan cheese and 1/4 c. Romano cheese. Spread bottom of 9 x 13 pan with softened butter and sprinkle with 1/2 of bread crumb mixture to coat dish.

In large bowl, combine vegetable mixture with mozzarella cheese, 1/3 c. Parmesan cheese, Romano cheese and nutmeg. Spoon into baking dish. Top with remaining bread crumb mixture. Dot with 2 tbs. cold butter.

Bake at 350' for 30 - 40 minutes. Until golden.




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