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Dairy
Easy
1 Hour, 10 Minutes
Diets 
2 tablespoons plus 1/4 cup unsalted butter or margarine, divided
5 shallots, sliced
1 package (5 ounces) baby spinach, rinsed
1/4 cup all purpose flour
3 and 1/2 cups milk
2 cups shredded Monterey Jack Cheese
1 and 1/2 cups shredded Asiago cheese
1/4 cup crumbled Ta’amti Feta
3/4 teaspoon dried mustard
1/2 teaspoon freshly ground Gefen Black Pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 pound Tuscanini Penne Pasta or other penne rigate (ridged pasta)
2 and 1/2 cups fresh breadcrumbs or Gefen Breadcrumbs
3 tablespoons margarine or unsalted butter, melted
3 tablespoons grated Parmesan cheese
In a skillet set over medium heat, melt two tablespoons of butter. Add shallots; cook, stirring often, for about 20 minutes or until golden and softened. With water still clinging to the leaves, add spinach to skillet. Cook, stirring, for about two minutes or until spinach is wilted. Set aside.
Meanwhile, in a large heavy-bottomed saucepan set over medium heat, melt remaining butter. Sprinkle flour over butter; cook, whisking, for one minute. Pour in warmed milk. Cook, whisking, for about eight minutes or until lightly thickened. Remove from heat. Whisk in Monterey Jack, Asiago and feta cheeses until melted and smooth. Set aside.
Preheat oven to 375 degrees Fahrenheit.
In large pot of boiling salted water, cook pasta for about eight minutes or until still quite al dente. Drain well. Stir cheese sauce into pasta. Stir in shallot/spinach mixture and seasonings. Transfer mixture to 13- x 9-inch baking dish.
In separate bowl, stir together breadcrumbs and melted butter until breadcrumbs are thoroughly moistened. Stir in Parmesan. Sprinkle evenly over pasta in dish.
Bake in centre of preheated oven for about 20 minutes or until topping is light brown and casserole is warmed through.
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Where do the spices go? The spices are listed in the ingredients, but the instructions don’t include them. Thanks!
I would add them to the cheese sauce. I will edit this. Thanks.
A little excessive, but tasty The bechamel technique of making a cheese sauce was effective (and tasty), but as I was following this recipe, it turned out for me that the amount of cheese it called for was a bit too excessive for the amount of pasta, shallots, and spinach I had. I ended up needing to add some mushrooms I had in my fridge in order for it not to be too much sauce. I also followed the recipe for the amount of breadcrumb mixture needed, and I ended up with maybe a cup and half (if not more) in excess of what I needed to cover the top of the dish before baking it in the oven as well. I would maybe adjust these amounts in the future if I ever repeat the recipe, but it made for a good, rich meal during Shavuot and was certainly quite filling.