Meatless Monday with Spinach and Egg Noodle Casserole

As a green call centre, we support the Meatless Monday movement in support of reducing meat consumption to improve personal and planetary health. There is nothing better on a crisp autumn night than a hearty pasta dish and this  Spinach and Egg Noodle Casserole will fit the bill perfectly. This dish is creamy, delicious and will be a crowd pleaser. The recipe for Spinach and Egg Noodle Casserole comes by way of The Rachel Ray Show.

Ingredients
• Two 10 to 12-ounce packages frozen chopped organic spinach
• Salt and pepper
• 1 pound extra-wide egg noodles
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 3 tablespoons butter
• 2 rounded tablespoons flour
• 2 cups whole milk
• Freshly grated nutmeg
• 2 egg yolks
• 1 cup panko or whole wheat panko breadcrumbs
• 1 cup shredded Gruyère cheese
• 1/2 cup shredded Parmigiano-Reggiano cheese

Preparation
In a microwave, defrost the spinach, then wring dry in a clean kitchen towel. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the noodles to the pot.

While the pasta is working, in a medium skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the onion and garlic, and cook until tender, 8-10 minutes. Add the spinach, breaking it apart, to heat through. Season with salt and pepper. Remove the pan from the heat.

Position an oven rack in the center of the oven and preheat the broiler. While the onion cooks, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until thickened, about 5 minutes. In a bowl, whisk a little of the sauce into the egg yolks, then whisk the egg yolk mixture into the sauce in the pan and turn the heat to the lowest setting. In a bowl, mix together the panko, Gruyère and Parmigiano-Reggiano.
Stir the spinach and sauce into the noodles to combine, and then transfer to a casserole dish. Top with the panko-cheese mixture. Broil in the middle of the oven until bubbly and brown, 3-5 minutes.

This Spinach and Egg Noodle Casserole recipe yields 6 servings. A pasta bake is an easy meal to make on a weekday, and the perfect dish when juggling a busy schedule. Not to mention that when baked in with pasta and cheese children will be much more receptive to spinach. This dish will soon become a family favorite. Remember that leftovers will make a great side dish for any meal. Serve with a fresh salad with a balsamic vinaigrette as it’s light flavor will complete the dish well.

You can learn more about Meatless Monday here. Join the movement and encourage your co-workers to go Meatless on Mondays at your green call centre, factory, office, shop or salon. Enjoy!