Loads of spinach and mushrooms freshen up this classic.
Ingredients
12ouncesrotini pasta
1(8-oz.)
packages buttery garlic-and-herb spreadable cheese
Directions
Preheat oven to 350.
Credit: Alison Miksch
Cook pasta according to package directions.
Meanwhile, saute mushrooms 4 minutes in 2 Tbsp.
melted butter in a large skillet over medium-high heat.
Add onions and garlic; saute 3 minutes.
Stir in wine, and cook 4 minutes or until liquid almost evaporates.
Add half of spinach, and cook, stirring constantly, until wilted; repeat with remaining spinach.
Heat remaining 3 Tbsp.
butter in a large saucepan over medium heat until foamy.
Whisk in flour, and cook, whisking occasionally, 3 minutes.
Whisk in milk and chicken broth, stirring until combined and smooth.
Increase heat to medium-high, and cook, whisking often, 10 minutes or until mixture begins to bubble.
(Do not boil.)
Add milk mixture to pasta mixture; stir until well blended.
Spoon mixture into a well-greased (with butter) 9- x 13-inch baking dish.
Dot with remaining package garlic-and-herb cheese; sprinkle with remaining 1 cup stuffing mix.
Bake at 350 for 20 to 30 minutes or until browned and bubbly.
Cool 5 to 10 minutes before serving.
Note: We tested with Boursin Garlic & Fine Herb Gournay Cheese and Stove Top Stuffing Mix for Turkey.
