- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
30 Minutes
Diets 
Make-ahead pasta recipes are so easy to prepare for a crowd, and particularly perfect for a delicious milchig Shavuos meal. You can easily refrigerate this before baking and just pop it into the oven or toaster oven until heated through and the top is browned.
1 pound (450 grams) pasta such as gemelli or Tuscanini Fusilli Pasta (choose a shape that will hold onto the sauce well, not a smooth pasta)
8 ounces (225 grams) fresh baby spinach, sautéed, or frozen spinach, defrosted and drained well
4 tablespoons butter
1 cup milk, divided
salt, to taste
pepper, to taste
pinch of nutmeg, freshly grated, if you have it! (optional)
8 ounces (225 grams) mozzarella cheese, shredded
4 ounces (115 grams) Muenster cheese, shredded
4 ounces (115 grams) white Cheddar cheese, shredded
1 teaspoon garlic powder or 2 cubes Gefen Frozen Garlic
1/2 cup Gefen Panko Crumbs
Preheat oven to 350°F (180°C). In a large pot of salted, boiling water, prepare pasta according to package instructions. Reserve a cup of pasta water before draining pasta.
In a large pot over low heat, melt butter. Add ¾ cup of milk, garlic powder, and cheeses and stir until all the cheeses have melted and the sauce is smooth and elastic. If you would like a looser sauce, add the remaining ¼ cup of milk. If you would like a bit of a tighter sauce, add ¼ cup of reserved pasta water. Season with salt, if necessary, and freshly ground pepper. If adding nutmeg, do so now as well.
Remove the sauce from heat. Carefully stir in the pasta and spinach, so pasta is coated with the sauce.
Pour the pasta into a 9-inch round dish and sprinkle the panko crumbs on top. Bake uncovered for 15 minutes, or until the cheese is bubbling and the crumbs are browned.
How Would You
Rate this recipe?
Please log in to rate
What to do about clumps I was so excited to try this recipe but as soon as I started mixing the pasta with the cheese, the cheese turned into one big clump (I made sure to use a “twirly” shaped noodle). Any tips to prevent this from happening? I’d love to try to make it again. Thank you!!
Hi! It’s best to mix the sauce with the cheese before adding in the pasta – and once the cheese is fully melted and combined you can add the pasta mix it until all the sauce and pasta are well mixed.