Spinach and Artichoke Baked Whole Grain Pasta

Thanksgiving is over and most of the left overs are gone. That means that it's time for Coach to step up again and get some food on the plate. I didn't have the opportunity to prepare for the week so today was compliments of Rachel Ray's show on the Cooking Channel (Week in a Day) that I saw for the first time today.

Spinach and Artichoke Baked Whole Grain Pasta
The Line Up

2 (10-ounce) boxes frozen spinach

Salt

1 pound whole wheat or whole grain penne pasta or macaroni (any short cut pasta)

2 tablespoons extra-virgin olive oil

1 large shallot, chopped

4 cloves garlic, finely chopped or grated

1 (10-ounce) box frozen artichoke hearts, defrosted, halved, pat dry

1/2 cup dry white wine

4 tablespoons butter

3 slightly rounded tablespoons flour

2 cups milk

Freshly ground black pepper

Freshly grated nutmeg

5 ounces Gruyere cheese, shredded (about 1 1/2 cups)

1 cup shredded Parmigiano-Reggiano cheese

The Game Plan

(hmmmm --- looks like I need to go find this one and finish the recipe 11/7/2013)

***edited - please see label disclaimer in "True Confessions" - 11/7/2013***

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