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Chef with red wine glass


Makes 4 servings

• 3 tablespoons plain dry bread crumbs
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon paprika
• 1 (16-ounce or 10-ounce) package frozen spinach
• 1 3/4 cups low-fat milk, divided
• 3 tablespoons all-purpose flour
• 2 cups grated Cabot Extra Sharp Cheddar (6 ounces)
• 1 cup low-fat (1%) cottage cheese
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper to taste
• 8 ounces whole-wheat elbow macaroni or penne (2 cups)

Bring large pot of lightly salted water to boil for cooking pasta. Preheat oven to 450°F. Coat 8-inch square or similar 2-quart baking dish with cooking spray.

2. In small bowl, mix bread crumbs, oil and paprika; set aside. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture. Set aside.

3. In large heavy saucepan, heat 1 1/2 cups of milk over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in small bowl until smooth; add to hot milk and cook, whisking constantly, until sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.

4. Cook pasta in boiling water for 4 minutes, or until not quite tender. (It will continue to cook during baking.) Drain and add to cheese sauce; mix well.

5. Spread half of pasta mixture in prepared baking dish. Spoon reserved spinach on top. Top with remaining pasta and sprinkle with reserved breadcrumb mixture.

6. Bake until bubbly and golden, 25 to 30 minutes.

(Dish can be prepared in advance up through Step 5. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in refrigerator, if necessary, then bake for 35 to 45 minutes.)

Nutrition Analysis
Calories 514 , Total Fat 19g , Saturated Fat 12g , Sodium 699mg , Carbohydrates 57g , Dietary Fiber 7g , Protein 32g , Calcium 560mg 

Recipe courtesy of Cabot Creamery Cooperative


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