Spinach & Mushroom Béchamel Bake

FOODISTA
15Ingredients
50Minutes
480Calories

Ingredients

US|METRIC
  • 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
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    Directions

    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.
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    NutritionView More

    480Calories
    Sodium83% DV1980mg
    Fat45% DV29g
    Protein33% DV17g
    Carbs12% DV37g
    Fiber12% DV3g
    Calories480Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol85mg28%
    Sodium1980mg83%
    Potassium1190mg34%
    Protein17g33%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber3g12%
    Sugars20g40%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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