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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 cups milk 1/4 cup all purpose flour 1 1/2 cups crumbled feta cheese with sun dried tomatoes 1 cup ricotta cheese 1/2 cup grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. pepper 16 ounce package uncooked penne pasta 10 ounce package frozen, thawed spinach, excess liquid squeezed out 1 cup shredded mozzarella cheese
Directions
Preheat the oven to 350 degrees. Grease the inside of a large casserole dish. Whisk together the milk and flour in a medium saucepan over medium heat. Cook about 6 minutes until thickened, whisking constantly. Reduce the heat to low and add the feta, ricotta and Parmesan. Stir until the cheeses are melted. Remove the pan from the heat and stir in the salt and pepper. Meanwhile heat a large pot of lightly salted water to a boil. Add the penne and boil until slightly undercooked. Drain the pasta well and transfer to a large bowl. Add the spinach and cheese sauce and toss to combine. Transfer the penne mixture to the prepared casserole dish. Sprinkle the mozzarella over the top and bake about 30 minutes until bubbly and heated through. Let the macaroni and cheese stand a few minutes before serving.
Serves 4 to 6.
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