Cheesy Campanelle With Mushrooms And Spinach
From keni 12 years ago
- ~30min to make
- Serves 6-8
This amazing dish has a bit of a story. While in Florida, I was in the company of two ladies who were discussing vacation spots. One mentioned The Beachcomber in Crystal Cove..this got my attention because a foodie friend also has ties to a Beachcomber resort. Read more She then made a remark about the food, which, of course, perked my ears up even more. I asked her what her favorite thing was from the menu, and she said, "A rich, white cheesy spinach mac and cheese thing. It was heavenly." .... my first thought was "huh, why didn't I think of that??" So, when I got home, that became my culinary focus. Upon checking the menu online, I discovered this dish was made with truffles and mushrooms, too. So, I wanted to add a mushroom essence but, I didn't want large chunks of mushrooms and I wanted to use a non traditional macaroni. The first bite of this elicited a "Holy Hell" from one of the diners at the table.... the rest couldn't talk cus their mouths were full. ;-) See less
Ingredients
- 1lb campanelle pasta(or a similar fancy shaped pasta) cooked to al dente, drained, tossed to separate and set aside. shopping list
- 1 stick butter shopping list
- about 6oz fresh mushrooms(use baby bellas if you can)(reserve 1 large or 2 small ones), grated(just use your cheese grater) shopping list
- 1 medium onion, grated(as above) shopping list
- 1/4 cup flour shopping list
- 2T Dijon mustard shopping list
- 2 cups half and half shopping list
- 8oz Gouda, shredded shopping list
- 12oz Havarti, shredded(I used a jalapeno version) shopping list
- 6oz fresh spinach roughly torn shopping list
- about 1 cup french fried onions(I used the garlic/pepper ones) shopping list
- fresh ground pepper and kosher or sea salt(I used black truffle infused salt) shopping list
How to make it
- In large, heavy sauce pan, melt butter over medium heat..
- Add grated onion and mushroom and saute about 5 minutes, just until fragrant and soft.
- Add flour and stir quickly to cover flour with the butter.
- Immediately add the half and half and Dijon and whisk over medium high heat, until it comes to a boil. Reduce heat and continue to whisk until no flour lumps remain.
- Add shredded cheeses, salt and pepper and stir well until completely melted and thick.
- Remove from heat.
- Add drained pasta and spinach and carefully fold to combine and mix well.
- Pour into a casserole or single serve dishes which have been lightly sprayed with no stick spray.
- Top with the french fried onions and shave the remaining couple of mushrooms and put those on top, too.
- Drizzle with a small amount of truffle oil, if you have it, otherwise, you can use a tiny bit of olive oil, or just omit.
- Place in a 400 oven and cook until heated through and onions are browned, about 7 minutes.
The Rating
Reviewed by 1 people-
I used just regular ol' button mushrooms in this but any would be great! I do have that truffle oil but completely forgot to add it :( Oh well, also subbed out havarti for gruyere cause that's what I had. Great, creamy and super yummy! Little bit...more
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "