Baked Pasta With Spinach, Lemon, & Cheese

• 10 oz. fusilli pasta
• 1 (5 oz.) package fresh baby spinach
• 1 tablespoon olive oil
• 4 cups chopped onion
• 1/4 cup all purpose flour
• 4 garlic cloves, minced
• 2 1/2 cups 2% 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 black pepper
• cooking spray
• 3/4 cup panko breadcrumbs

1. Preheat oven to 350 degrees.
2. Cook pasta in boiling water for 8 minutes. Remove from heat, stir in spinach.
3. Let stand for 2 minutes or until spinach wilts.
4. Drain pasta mixture.
5. Heat a large nonstick skillet over medium heat.
6. Add olive oil to pan; swirl to coat.
7. Add onion, cook 15 minutes or until golden brown, stirring frequently.
8. Lightly spoon flour into measuring cup.
9. Add flour and garlic; cook 1 minute, stirring constantly with a whisk.
10. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly.
11. Stir in 3/4 cup cheese, salt, and rind.
12. Remove from heat, stir in pepper.
13. Add pasta mixture to onion mixture, toss gently to coat.
14. Spoon pasta mixture into 9x13 baking dish coated with cooking spray.
15. Sprinkle with half of panic breadcrumbs over pasta and top evenly with remaining cheese.
16. Spinkle remaining breadcrumbs over cheese.
17. Bake at 350 for 50 minutes or until brown and bubbly.

fusilli pasta, baby spinach, olive oil, onion, flour, garlic, milk, white wine, cheese, salt, lemon rind, black pepper, cooking spray, breadcrumbs

Taken from www.epicurious.com/recipes/member/views/baked-pasta-with-spinach-lemon-cheese-52999221 (may not work)