Try this recipe for a healthier take on the classic Alfredo pasta bake. With its mushrooms, spinach, and whole grain pasta, this dish is a healthy alternative that doesn't skimp on taste. It's creamy and cheesy, and it's a great comfort food for any event.
Ingredients: 8 oz whole grain pasta. 2 cups sliced mushrooms. 2 cloves garlic, minced. 2 cups baby spinach. 1 cup low-fat milk. 1 cup low-sodium chicken broth. 1/4 cup grated Parmesan cheese. 1 tbsp olive oil. 1 tbsp whole wheat flour. Salt and pepper to taste. 1/4 tsp nutmeg. 1/4 cup low-fat mozzarella cheese, shredded.
Instructions: Preheat oven to 375F 190C. Cook pasta according to package instructions, drain, and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms. Cook until mushrooms are tender, about 5 minutes. Sprinkle flour over mushrooms and garlic, stir to combine. Slowly pour in milk and chicken broth, stirring constantly until sauce thickens, about 5 minutes. Add grated Parmesan cheese, nutmeg, salt, and pepper. Stir until cheese is melted and sauce is smooth. Add cooked pasta and baby spinach to the skillet. Stir until spinach wilts and pasta is coated with sauce. Transfer the pasta mixture to a baking dish. Sprinkle shredded mozzarella cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Serve hot, garnished with additional Parmesan cheese if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
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