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Spinach Artichoke Baked Brown Rice Pasta Recipe


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     Spinach Artichoke Baked Brown Rice Pasta

Category   Entrees - Maindishes
Sub Category   None

2 (10 oz) boxes frozen spinach defrosted & drained, pat dry
1 pound brown rice pasta
1 large chopped onion
4 cloves galic chopped
1 (10 oz) box frozen articholes, defrosed and halfed
1/2 cup dry white wind
4 TBL butter
3 TBL flour
2 cups milk
salt & pepper to taste
ground nutmeg
5 oz Gruyere Cheese, shredded
1 cup shredded Parmigiano cheese

Preheat oven 375. Cook pasta according to package. Meanwhile, heat 2 tablespoons extra-virgin olive oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
While the artichokes and pasta cook, in a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal. Bake on a baking sheet 45 minutes or until brown and bubbly on top.
You can added chunks of cooked chicken before baking the dish.
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