Creamed Spinach

• Two 12-ounce bags baby spinach leaves
• 1 1/2 cups Parmesan Cream Sauce (page 60)
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• Freshly ground black pepper

1. Preheat the oven to 425F.
2. Fill a large bowl halfway with water and ice.
3. Set aside.
4. Bring a large pot of salted water to a boil over high heat.
5. Add the spinach and cook for 30 seconds, stirring once or twice.
6. Drain the spinach and plunge it into the bowl with the ice water.
7. Stir to cool.
8. Drain the spinach again, squeezing out any excess water.
9. Mix the spinach and Parmesan cream sauce in a large bowl.
10. Spoon the mixture into 6 small ovenproof casseroles and top with the bread crumbs, Parmesan, and a healthy grating of pepper.
11. Bake until bubbling and browned on top, about 35 minutes.
12. Remove from the oven and serve warm.

baby spinach, parmesan cream sauce, bread crumbs, parmesan cheese, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/creamed-spinach-389655 (may not work)