Noodles Florentine
Submitted by Kimberly Dominesey
Frog Hollow School Master’s Homestead
This dish is the perfect answer to the question, “What’s for dinner?” It is so easy that you can pull it together even on a busy weeknight. However, it is also so delicious that you won’t think twice about serving it when entertaining. This pasta and spinach dish is a comfort food sure to become a family favorite.
Consider adding diced baked chicken breast or sauteed shrimp to satisfy the meat lovers in your life, and make this a one-dish meal.
Ingredients
16 oz Whole Wheat Spaghetti Noodles, Cooked and Drained
[Substitute with 1 Pound of Your Favorite Pasta or Wide Egg Noodles]
2 Pounds Fresh Spinach
[Substitutes 2 10 Oz Packages Frozen Spinach, Thawed and Squeeze Drained]
1 Yellow Onion, Diced
4 Tbsp Butter
1 C Shredded Parmesan Cheese
[Substitute with a Combination of Shredded Hard or Medium Hard Cheeses]
4 Eggs
1/2 C Milk
Directions
Preheat oven to 350 degrees F.
Butter a 13X9 glass baking dish.
Melt Butter in a skillet and saute Onions until soft, but not brown.
In a large bowl, beat the Eggs lightly with the Milk. Stir in the Spinach and the sauteed Onions.
Toss the Noodles and Cheese in the Egg Mixture.
Transfer to baking dish and bake, uncovered, for 30 minutes or until heated thoroughly. Cover while cooling.
Serve with your favorite pasta sauce.
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