Baked Pasta With Spinach, Lemon And Cheese

• 10 ounces fusilli
• 5 ounces fresh Baby Spinach
• 1 tablespoon olive oil
• 4 cups chopped onions
• 1 1/8 ounces flour, about a 1/4 cup
• 4 garlic cloves, minced
• 2 1/2 cups 1% low-fat milk
• 1/2 cup dry white wine
• 1 cup grated parmigiano-reggiano cheese, divided
• 3/4 teaspoon salt
• 1/4 teaspoon grated lemon rind
• 1/2 teaspoon pepper
• 3/4 cup panko breadcrumbs, divided

1. Preheat oven to 350 degrees.
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat.
3. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
4. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently.
5. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk.
6. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly.
7. Stir in 3/4 cup of cheese, salt and rind. Remove from heat; stir in pepper.
8. Add pasta mixture, and toss gently to coat.
9. Spoon pasta mixture into a 13x9 inch-glass or ceramic baking dish coated with cooking spray.
10. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese.
11. Sprinkle the remaining half of panko breadcrumbs over cheese.
12. Bake at 350 for 50 minutes.

fusilli, spinach, olive oil, onions, flour, garlic, milk, white wine, cheese, salt, lemon rind, pepper, panko breadcrumbs

Taken from www.food.com/recipe/baked-pasta-with-spinach-lemon-and-cheese-449388 (may not work)