| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt
- 3 cups packed fresh baby spinach
- 1 pound spinach fusilli
- 4 ounces pepper jack cheese, freshly grated
- 4 ounces Sage Derby cheese, freshly grated (or substitute sharp Cheddar)
- 1 tablespoon cornstarch
- One 12-ounce can evaporated milk
Instructions
- Bring a medium pot of salted water to a boil.
- Add the spinach to the blender, pushing it down toward the bottom to fit it all. Carefully ladle out 1/4 cup of the boiling water and add it to the spinach. Blend until smooth, about 10 seconds. Do not over blend or it will muddy the vibrant color. Set aside to cool.
- Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
- Meanwhile, toss together the pepper jack, Sage Derby cheese and cornstarch in a bowl until well combined.
- Set a medium saucepan over low heat. Add the evaporated milk and bring to a simmer. Whisk in the cheese mixture and cook, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes. Off the heat, whisk in the spinach puree, then toss with the pasta.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 382 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 39 mg |
| Sodium | 308 mg |
| Serving Size | 1 of 8 servings |
| Calories | 382 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 17 g |
| Cholesterol | 39 mg |
| Sodium | 308 mg |
Reviews
I made on Halloween day. No taste at all. It has no garlic, nothing that enhances the taste of the dish. When my daughter tasted it, she immediately said that it lacks taste, and added garlic to it.
Could be good for little kids just for fun on Halloween, but I wouldn’t serve it to the adults as a part of an invitation as it is. The color of the dish is great though!
Next time I make it, I will tweak it with more garlic, onion, and some spices.
Could be good for little kids just for fun on Halloween, but I wouldn’t serve it to the adults as a part of an invitation as it is. The color of the dish is great though!
Next time I make it, I will tweak it with more garlic, onion, and some spices.
This was so good! I used colby jack and havarti cheese because that’s what I had on hand, but it still turned out great. My husband, who typically grumbles when I make mac and cheese, raved about it and went back for seconds!
Just finished makIng a double batch of this for our neighborhood Halloween party tonight. Switched thinks around a bit. Didn’t use the sage cheese, but did add just a. It of fresh sage to the spinach purée. Also use tricolor pasta rather than just green. SO GOOD!
Turned out super good! My husband doesn’t do meatless, so I added a Rotisserie Chicken. Almost a “ONE-POT-PLAN”
Cheesy, gooey, and rich. A exciting and easy to follow recipe for the Halloween holiday. The green spinach ‘Monster’ hue added that spookey and fun not to mention healthy factor to the dish. My wife and I had a great time cooking and devouring and our little one loved it! – Jeff Mauro is the best!
This is a great weeknight one pot dinner. Loved the evaporated milk trick – saving me time in making a roux. Dinner was on the table in 20 minutes and loaded with hidden spinach. Bonus. I used Gruyere & Parm because that is what I had on hand. Came out fine.
This came out great even though I didn’t follow the recipe fully; I used different cheeses. This was a great easy way to make a cheese sauce rather than making a roux. I might use this for nachos on an October game day. This fun recipe also makes eating spinach easier!