Pasta and Spinach Casserole
If you enjoy macaroni and cheese, you'll likely love this fancier version. The good ol' mac and cheese just won't ever be the same.
3 heads fresh spinach
3 cloves garlic
3 ounces goat cheese
3 ounces firm tofu
2 tablespoons olive oil, plus extra for greasing
2½ tablespoons all-purpose unbleached flour
2 cups skim milk
3 cups cooked pasta
¼ cup chopped Spanish olives
Fresh-cracked black pepper, to taste
Preheat oven to 350°.
Steam the spinach. Mince the shallot and garlic. Crumble the goat cheese and cut the tofu into small cubes.
Heat the 2 tablespoons oil to medium temperature in a medium-size saucepan, then add the flour to form a roux. Whisk in the milk, and cook until thickened to make white sauce.
Grease a casserole pan and ladle in the white sauce. Layer the pasta, spinach, cheese, tofu, olives, shallots, garlic, pepper, and more white sauce (in that order). Continue to layer until all ingredients are used.
Bake, covered, for approximately 15 to 20 minutes until heated through. Uncover and brown for 5 to 10 minutes longer.