2 cups dried pasta (penne or farfalle)
1 onion (chopped)
2-3 pods garlic (minced)
a few sun-dried tomatoes (finely chopped)
1/2 cup chopped spinach
1/2 cup sliced white mushrooms
1/2 cup milk
1/4 cup cream
2 tsp flour or cornstarch
a handful of each (Ricotta, Parmesan & Mozarella) cheese (shredded)
1/2 tsp Italian herb mix (oregano,thyme,rosemary)
salt & pepper to taste
Cook the pasta in boiling water with salt fo 7-8 mins. Then drain & set aside. (Save 1/2 cup pasta water for later)
Saute garlic & onions in 2 tsp of Olive oil. When they begin to turn brown,add chopped sun-dried tomatoes. Saute for a couple of mins. Add spinach & mushrooms & saute for a few mins.Add salt,pepper & italian herbs & mix well.
Mix together milk & cream. Add flour & mix well to form a smooth sauce. Mix in grated Parmesan & Ricotta cheese. Add this to the vegetable mixture. Cook for 2-3 mins. (If the sauce gets too thick,add some of the pasta water.)
Mix together the saucy vegetables with the drained pasta. Transfer to a baking dish. Spread a layer of shredded mozarella cheese on top.
Bake in a 200F pre-heated oven for 25-30 mins till the cheese melts & turns golden brown.
This recipe is part of CWF - Spinach & also Linked to Renuka's Event - Around the world "Italian"