Cheesy Broccoli Spinach And Mushrooms With Shells

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 8 ounces small shell pasta (measure 8 ounces before cooking) or 8 ounces macaroni, cooked (measure 8 ounces before cooking)
• 1 -2 tablespoon vegetable oil
• 1 lb fresh broccoli florets (cooked to firm-tender and drained well)
• 0.5 (10 ounce) frozen spinach (well drained)
• 3 tablespoons butter
• 1 small onion, chopped
• 1 tablespoon fresh minced garlic (optional)
• 2 (8 ounce) packages fresh mushrooms, sliced
• 2 tablespoons flour
• 2 cups full-fat milk
• 1 1/2 cups shredded cheddar cheese
• 1 cup whipping cream (unwhipped)
• black pepper
• 1 pinch nutmeg
• grated parmesan cheese

Recipe

• 1 set oven to 375 degrees.
• 2 butter a 13 x 9-inch baking dish.
• 3 in a large bowl toss the cooked shells, cooked broccoli and spinach with 1-2 tablespoons oil; set aside.
• 4 in a heavy saucepan melt butter over medium heat; add in onion and saute for about 5 minutes (adding in the garlic if using the last 2-3 minutes of cooking).
• 5 add in mushrooms; cook for about 5-6 minutes or until they release their moisture.
• 6 add in flour; stir for 1 minute.
• 7 gradually add in milk; cook stirring/whisking constantly for about 8 minutes.
• 8 add in 1-1/2 cups shredded cheese, whipping cream, nutmeg, stirring over low heat until the cheese melts, then season with salt and pepper to taste.
• 9 pour over the shells and veggies in the bowl; toss to coat and transfer to baking dish.
• 10 sprinkle with parmesan cheese (as much as desired).
• 11 bake for about 40-45 minutes or until hot and bubbly.