Rachael Ray’s Reconfigured Spinach and Artichoke Macaroni and Cheese

1 pound Barillawhole grain penne  (1400)

1c. chopped onion  (67)

3 cloves minced garlic  (13)

3T. flour  (52)

2c. 2% milk  (244)

10oz. frozen, chopped spinach  (52)

10oz. frozen, chopped artichoke hearts  (121)

7.5oz. shredded fontinella cheese  (825)

2oz. shredded parmesan  (235)

(Total Calories = 3009)

Preparation:

Preheat oven to 375F. Bring a large pot of water to a boil for pasta, salt the water, and cook pasta to al dente.

Place a medium pot over medium-low heat and spray with cooking spray. Add the onion and garlic to the pan and cook the vegetables until soft, about 10 minutes.

Place a medium saucepan over medium heat. Add the milk and bring it almost to a boil. Add the flour slowly, stirring constantly with a whisk. Keep stirring until the milk has thickened to the point where it covers the back of a spoon, remove from heat and add the fontinella and spinach-artichoke mixture.

Toss the prepared sauce with the pasta and transfer to a 9X13", cooking sprayed casserole dish. Sprinkle the remaining parmesan over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Yield: 6 servings

Calories/serving: 502

The original recipe had a lot of olive oil, butter, and lots more cheese. The total calories were 4747 and 1187 calories per serving. Yikes!

Tara