Creamy Spinich Alfredo Bake For Two
From oliviaswarden 13 years agoIngredients
- 1 tsp butter shopping list
- 1/2 tsp minced garlic shopping list
- 2 cups fresh spinich (chopped) shopping list
- 1/2 cup ff half-half shopping list
- salt and pepper to taste shopping list
- 1/4 cup grated parmesan shopping list
- 1 tsp cornstarch (a little cold water added) shopping list
- 1/4 cup cooking white wine (optional) shopping list
- 2 cups dried tri-color rotini pasta shopping list
- *sprinkles of parmesan shopping list
- 1/2 cup ff shredded mozzerella cheese shopping list
How to make it
- Preheat oven to 375 degrees and spray small casserole dish with non-stick cooking spray.
- Boil pasta accordingly to directions of box.
- In a small sauce pan, melt butter with minced garlic.
- Add spinich and sautee.
- When spinich releases juices, add half-half, stir throughly.
- Salt and pepper to taste.
- Add parmesan cheese, throughly mixing and add white wine.
- Bring to a slight boil, stirring and turn down heat to low.
- Add cornstarch to thicken up sauce and turn off heat.
- Drain pasta and place in casserole dish.
- Pour sauce over pasta and throughly mix, covering pasta completely.
- Sprinkle more parmesan cheese and mix again.
- Top casserole with mozzerella cheese and place in oven uncovered.
- Bake for about 15 minutes til cheese is melted.
- Remove from oven and serve!
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