Rating: 3 stars
96 Ratings
  • 5 star values: 14
  • 4 star values: 19
  • 3 star values: 33
  • 2 star values: 19
  • 1 star values: 11
Dawn Perry

Gallery

Credit: Jonny Valiant

Recipe Summary

hands-on:
30 mins
total:
1 hr 40 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Dividing evenly, on 2 rimmed baking sheets, toss the mushrooms with the oil, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes; let cool. Reduce oven to 375° F.

    Advertisement
  • Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat, add the nutmeg, ½ cup of the Parmesan, ¾ teaspoon salt, and ¼ teaspoon pepper, and stir to combine.

  • Spread ½ cup of the milk mixture in the bottom of a 9-by-13-inch baking dish. Top with 4 noodles (breaking to fit, if necessary), ½ cup of the remaining milk mixture, 1 package of the spinach, and half the mushrooms; repeat. Top with the remaining 4 noodles, milk mixture, and ½ cup of Parmesan.

  • Cover the dish with buttered foil and bake until the filling is bubbling, 15 to 20 minutes. Uncover and bake until the noodles are tender and the top is brown, 20 to 25 minutes more. Let rest for 15 minutes before serving.

Nutrition Facts

534 calories; fat 29g; saturated fat 14g; cholesterol 59mg; sodium 755mg; protein 24g; carbohydrates 45g; sugars 13g; fiber 5g; iron 4mg; calcium 541mg.
Advertisement