Spinach & Mushroom BéChamel Bake

• 1 pound whole grain rotini
• 4 cups milk I use 2% Milk, but you can use whole milk too
• 8 tablespoons unsalted butter 1 Stick
• 1/2 cup all purpose flour
• 4 cloves garlic
• 2 teaspoons red peppers Crushed, more or less per your liking
• 1 white onion Medium, medium diced
• 1 cup portobello mushrooms Diced
• 4 cups baby spinach
• 1 cup tomatoes medium diced
• 1 teaspoon oregano
• 2 teaspoons chopped parsley Freshly, or 1 Tsp dried
• 1 1/2 cups cherry tomatoes Halved
• 3 teaspoons salt
• 1 teaspoon ground black pepper

1. Preheat oven to 325 degrees.
2. Put a pot of water to boil. Once boiling, salt the water and add the pasta. Cook until the pasta is al dente. Set aside.
3. While the pasta is cooking, pour the milk in a microwave safe bowl and pop in the microwave for about 1 minute. Set aside.
4. Meanwhile, in another saucepot, melt the butter over low heat. Add in the garlic and crushed red pepper. Cook for a minute or so. Slowly add in the flour while whisking to ensure that there are no lumps. Cook for about 1-2 minutes.
5. Gradually add the milk and keep whisking because the mixture will thicken quickly until all the milk is added. Keep whisking until the flour/butter is mixed completely into the milk and there are no lumps. Add in the 2 1/2 tsp of salt, 1 tsp of ground black pepper, oregano, parsley, and the cream cheese. Cook over medium heat until the mixture has thickened.
6. While the sauce is thickening, saute the onions and mushrooms over medium heat with a little olive oil for about 3-4 minutes. Add the spinach to the pan and season with 1/2 tsp salt and a pinch black pepper. Continue to cook until the spinach has wilted. Add in the chopped tomatoes and cook for another minute.
7. Add in the sauteed vegetables into the cream and stir. Add in the pasta and stir until the pasta is evenly coated. Pour into a large greased baking pan, cover with foil and cook for 20 minutes.
8. Remove from the oven and top with the mozzarella cheese and cherry tomatoes.

grain rotini, milk, flour, garlic, red peppers, white onion, portobello mushrooms, baby spinach, tomatoes, oregano, parsley freshly, tomatoes, salt, ground black pepper

Taken from www.yummly.com/recipe/Spinach-_-Mushroom-Bechamel-Bake-1674314 (may not work)