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Spinach Cavatappi Gratin

Dairy Farmers of Canada
Add to Calendar 07/23/2019 10:00 AM 07/23/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

12 oz (375 g) whole wheat or regular cavatappi or fusilli pasta
2 carrots, shredded
1 tbsp (15 mL) butter
3 garlic cloves, minced
1 tsp (5 mL) paprika
Salt and pepper, to taste
2 cups (500 mL) Milk, heated
2 tbsp (30 mL) all-purpose flour
1/2 cup (125 mL) cold Milk
6 cups (1.5 L) baby spinach, (142 g package)
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
1 cup (250 mL) fresh whole wheat bread crumbs

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/spinach-cavatappi-gratin?source=calendar
Spinach Cavatappi Gratin true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 5 - 10 mins
  • Cooking Time 20 mins
  • Yields 4 servings

This vegetarian pasta dish is light and fresh-tasting and so easy to make. The crispy, golden topping really tops it off beautifully.

  • Course Main Dishes
  • Prep. Time 5 - 10 mins
  • Cooking Time 20 mins
  • Yields 4 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Ingredients

12 oz (375 g) whole wheat or 
regular cavatappi or 
fusilli pasta
2 carrots, shredded
1 tbsp (15 mL) butter
3 garlic cloves, minced
1 tsp (5 mL) paprika
Salt and pepper, to taste
2 cups (500 mL) Milk, heated
2 tbsp (30 mL) all-purpose flour
1/2 cup (125 mL) cold Milk
6 cups (1.5 L) baby spinach, (142 g package)
1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
1 cup (250 mL) fresh whole wheat bread crumbs

Preparation

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The delicious gratin dish presented in this video has all the elements of a casual weekday meal: pasta in a light sauce with carrots and spinach covered with a layer of fresh breadcrumbs and grated Parmesan cheese. An easy meal that’s ready in less than a half hour!

In a large pot of boiling salted water, cook cavatappi according to package directions until almost tender, adding carrots for the last 1 min of cooking time; drain.

Return pot to medium heat and melt butter. Add garlic, paprika, 3/4 tsp (3 mL) salt and 1/4 tsp (1 mL) pepper and sauté for 1 min. Gradually whisk in hot milk. Whisk flour into cold milk and whisk into pot. Cook, stirring constantly, for about 5 min or until bubbling and thickened. Remove from heat. Stir in pasta, spinach and half of the Parmesan cheese until spinach is wilted. Season to taste with salt and pepper.

Meanwhile, preheat broiler. Butter an 8- to 10-cup (2 to 2.5 L) shallow casserole or baking dish. Spoon pasta into prepared dish and sprinkle with bread crumbs and remaining Parmesan cheese. Broil for 2 to 3 min or until topping is golden.

Tips

To make “fresh” bread crumbs easily, use frozen whole wheat buns or bread and grate on the coarse side of a box cheese grater. Extra crumbs can be frozen in a sealable bag for up to 3 months.

Tip for Kids: Kids can shred the carrots and the cheese, help measure the ingredients, stir the pasta with the sauce and sprinkle on the topping.

For the Adventurous: Use smoked paprika in place of the regular or add 3 oz (90 g) chopped smoked salmon. Use Swiss chard instead of spinach, adding to sauce and cooking for 1 min before adding pasta.

Healthy Eating Tip: Yeah for spinach! It’s a rich source of folate and vitamin A, but contrary to popular belief, green vegetables, and specifically spinach are not reliable sources of calcium. Thankfully, the milk and cheese in this dish bump up the calcium quotient to extraordinary levels so you get bone building benefits along with Popeye’s favorite veggie.

102 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2011 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 540 Calories
Protein: 28 g
Carbohydrate: 92 g
Fat: 10 g
Fibre: 10.9 g
Sodium: 415 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 40 % / 440 mg
Magnesium: 83 %
Folate: 76 %
Vitamin A: 63 %
Vitamin B12: 50 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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