Nutrition info - Recipes

Spinach & Farfalle in Oven

Spread your wings and fly with this butterfly-shaped pasta that's swimming in a cream-based sauce and plenty of vegetables. Smooth and delicious, you won't be let down.

Spinach & Farfalle in Oven


For 8 people

  • 1 teaspoon(s) vegetable oil
  • 16 ounce(s) broccoli, cut into flowerets
  • 1 1/2 teaspoon(s) salt, divided
  • 3/4 cup(s) pkg. fresh baby spinach
  • 2 tablespoon(s) butter
  • 1/2 medium onion, chopped
  • 8 ounce(s) pkg. mushrooms, quartered
  • 1/8 cup(s) all-purpose flour
  • 2 cup(s) milk
  • 2 cup(s) shredded sharp white Cheddar cheese, divided
  • 1 cup(s) whipping cream
  • 1/2 teaspoon(s) pepper
  • 1/2 teaspoon(s) ground nutmeg


Toss farfalle pasta with vegetable oil in a large bowl. Cook broccoli with 1 tsp. salt in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process and drain. Add broccoli and spinach to macaroni in bowl. Melt butter in a saucepan over medium heat; add onion, and sauté until tender. Add mushrooms; cook 5 minutes. Sprinkle with flour, stirring until blended. Gradually stir in milk; cook over medium heat, stirring constantly, 15 minutes. Add 1 1/2 cups cheese, remaining 1/2 tsp. salt, whipping cream, pepper, and nutmeg, stirring until cheese melts. Stir into macaroni mixture; spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375 degrees for 40 minutes or until set.
Ready in 1 hour

Nutrition facts

  • Kcal: 245.4 kcal
  • Fibers (g): 1.29g
  • Sodium (mg): 803mg
  • Carbs: 8.76g
  • Fat: 17.98g
  • Saturated fat (g): 10.19g
  • Proteins: 12.74g