Spinach & Mushroom Béchamel Bake

Spinach & Mushroom Béchamel Bake

My good ‘ol friend Hiral has done it again! I’ve got a great new recipe to share with you today: my Spinach & Mushroom Béchamel Bake. Betcha-who?! Fret not my grasshoppers! Béchamel sauce is commonly found in many italian dishes and is often called “white sauce”. It’s also one of the key ingredients in many lasagna recipes. The combination of vegetables gives this sauce depth and great flavor. And it also makes it look really good too! After all, we do eat with our eyes first. I’m always a little hesitant to make white sauce pasta for my family since they aren’t really big fans of it. I usually end up bringing out a bottle of marinara sauce so that everyone can add some into their pasta, but this recipe has finally brought them over to the dark side! Who were these people?! It took everything I had in me not to faint right then and there, haha.Give this recipe a try and you surely won’t regret it. And who knows, you may ever have a few people crossing over to the dark side as well. Enjoy!

This recipe contains pasta (rotini, whole grain), milk, butter (unsalted), flour, garlic, crushed red pepper, onions (white), mushrooms (portobello), spinach (baby), tomatoes, oregano, parsley (fresh), tomatoes (cherry), salt, black pepper

6-8 servings

Prep time: 10 min

Cook time: 30 min