Pasta Casserole

The Swiss cheese in this recipe is a nice change from 'traditional' pasta casseroles.  Use any pasta shape that holds a sauce well - tri-color or whole wheat work well, also.  If you have Swiss chard, you can add it as well as or in place of the spinach.

  4 Tbl Butter                                                                             1/8 Tsp Nutmeg

  4 Tbl Cake Flour                                                                      1 Lb Spinach

  2 Cups 1% Milk                                                                       1 Lb Spiral Pasta

  1 Tsp Salt                                                                                 8 Ounce Swiss Cheese

  1/2 Tsp Pepper                                                                         8 Ounce Italian Cheese Blend

Heat oven to 350 degrees.

Measure your spices into a small bowl and set aside.

Put the water on to boil to cook the pasta.  When ready, add the pasta.  Add the spinach during the last 4 minutes of cooking time.

Melt the butter in a medium size saucepan or saucier over medium low heat.  Whisk in the flour until blended. Add the milk a little at a time, stirring to fully combine after each addition.  When all milk is added, it should be fairly thick.  Add the spices, stir thoroughly and set aside until the pasta is complete.

When pasta is cooked, pour into a large bowl.  Add the cheese and pour the bechamel (flour and milk mixture) over everything.  Stir to combined and put into an oven safe dish.  Bake for about 30 minutes.