Kim’s Easy, Cheesy “It’s Okay” Penne Casserole with Arugula, Leek, Mushroom and Crunchy Bread Topping

“This is a good go-to dish for a busy family,” says Kim Lane. “Whether you
deliver it unbaked, or bake it before delivery, it holds up well and is
delicious.” Lane adds that if you’re delivering to a new mother, be sure to ask
if garlic or leeks are an issue for her—you can easily omit or substitute other
vegetables. In addition, a variety of cooked meats can be added for extra
protein—add them to the mix just before adding the sauce.

Servings: 6 -8

Author:

Course:

Main Course

Cuisine:

Summer Spring

Keywords:

Pasta cheese Bread mushrooms arugula leek

Instructions

1 In a large pot, cook the pasta in well-salted water until 2 minutes before al
dente. Drain—reserving 1 cup of the cooking water—and set aside.
2 In a pan over medium-high heat, add the oil, garlic, leek and mushrooms and cook
until just tender—about 5 minutes. Add the arugula, wine, salt and pepper and
cook until the greens slightly wilt. Butter a casserole tin. Toss the penne with
the vegetable mix, add the cheeses, mix well, put into the casserole tin and set
aside.
3 Make the topping by toasting the breadcrumbs with the butter in a hot skillet
until lightly brown and crunchy. Remove from the heat, transfer to a bowl to
cool, then add the cheese to the breadcrumbs and set aside.
4 To make the sauce, melt the butter in a saucepan over medium-high heat. Add the
flour and cook, stirring often, until lightly browned and nutty smelling—about
10 minutes. Add the milk to the butter/flour mixture—whisking constantly to
combine. Add the nutmeg and allow the sauce to simmer for 8 minutes. Add some of
the reserved pasta water until the sauce resembles a chowder consistency.
5 Remove from the heat and preheat the oven to 350°. Pour the sauce over the
pasta/vegetable/cheese mixture, combine with a spoon, cover with foil and bake
for 40 minutes. Remove the foil, top with the breadcrumb topping and bake for an
additional 10 minutes.

Kim’s Easy, Cheesy “It’s Okay” Penne Casserole with Arugula, Leek, Mushroom and Crunchy Bread Topping

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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