Baked Pasta With Spinach, Lemon And Cheese - cooking recipe

Ingredients

10 ounces fusilli
5 ounces fresh Baby Spinach
1 tablespoon olive oil
4 cups chopped onions
1 1/8 ounces flour, about a 1/4 cup
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup grated parmigiano-reggiano cheese, divided
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 teaspoon pepper
3/4 cup panko breadcrumbs, divided

Preparation

Preheat oven to 350 degrees.
Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat.
Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.
Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk.
Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly.
Stir in 3/4 cup of cheese, salt and rind. Remove from heat; stir in pepper.
Add pasta mixture, and toss gently to coat.
Spoon pasta mixture into a 13x9 inch-glass or ceramic baking dish coated with cooking spray.
Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese.
Sprinkle the remaining half of panko breadcrumbs over cheese.
Bake at 350 for 50 minutes.