Ingredients: |
Ingredients: 2 (10 ounce) pkgs frozen chopped spinach, drained well between paper towels until dry
3 1/2 cups penne pasta
1/3 cup freshly grated Parmesan cheese
CHICKEN SAUCE: 2 Tbsp butter
1/2 cup diced ham
2 onions, chopped
2 cloves garlic, minced or pressed through a garlic press
1 carrot, diced; 1 sweet red pepper, diced
1 1/4 lbs ground chicken
1 can (28 oz) tomatoes, puréed in food processor
2 tbsp tomato paste
1 tbsp dried basil; 1 tsp salt; 1/4 tsp black pepper
CHEESE SAUCE: 3 tbsp butter
1/4 cup all-purpose flour
3 cups milk (not skim)
1 1/2 cups shredded mozzarella cheese (you can use low fat)
3/4 tsp salt; 1/4 tsp each pepper and nutmeg
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Directions: |
Directions:1. Chicken Sauce: In Dutch oven, melt butter over medium-high heat; cook ham, onions, garlic, carrot and red pepper until veggies are softened, about 10 mins. Using slotted spoon, transfer to dish; set aside. In same pan, cook chicken over med-high, breaking up with back of spoon until crumbled and no longer pink; about 5 minutes. Return ham mixture to pan along with tomatoes, tomato paste, basil, salt and pepper; bring to boil. Reduce heat; simmer for 30 minutes or until thickened.
2. Meanwhile in large pot of boiling salted water, cook pasta for 7 minutes or until almost tender but still fairly firm. Drain and toss with chicken sauce once sauce has finished cooking.
3. Cheese Sauce: In heavy saucepan, melt butter over medium heat. Stir in flour; cook, stirring for 2 minutes without browning. Whisk in milk and bring to boil; reduce heat to medium-low and simmer, stirring often for 5 minutes or until thickened. Stir in mozzarella, salt, pepper and nutmeg.
4. Spoon chicken/pasta sauce into 9 x 13 baking dish, smoothing top to make flat and even. Distribute well drained spinach on top and flatten. Pour cheese sauce on top of spinach then finish by sprinkling Parmesan cheese for top layer. Bake in 375ºF preheated oven for about 45 minutes or until golden and bubbly. Let stand for 15 minutes out of oven. Cut into squares like you would for a lasagna.
5. If making in advance, prepare chicken sauce and cheese sauce and refrigerate overnight in separate bowls. Next day, cook pasta and assemble in baking dish and bake as per recipe. |
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