So I guess I forgot to mention that I’m moving to Seattle pretty soon. By pretty soon I mean on Sunday. This move has really snuck up on me and I’ve gotten so used to saying “I’m moving to Seattle in a year” and “Oh, Seattle? Not for another 6 months” that I haven’t really come to terms with the fact that I’m moving to Seattle THIS WEEK.
Since I’m driving across the country and can’t take any refrigerated food with me, I’ve been trying to cut back on groceries and use up what I have in my fridge and cupboards. I’ve been doing pretty good but when I looked in my fridge to survey what I have I realized I have so. much. cheese to use up! I decided to really go all out with the cheese and make a cheesy pasta. But wait! There are healthy things in it too…mushrooms and spinach!
It made for a super simple dinner that I pretty much just made up as I went. It turned out great, and I would even consider it somewhat of a gourmet macaroni and cheese…or maybe just a clean-out-my-cheese-filled-fridge macaroni and cheese. Either way it was a delicious, quick, and easy meal, and thankfully put a decent dent in my cheese stash.
Cheesy Shells with Spinach and Mushrooms
8 oz pasta shells (or any pasta of your liking)
2 tbsp olive oil
1 small white onion, diced
1 clove garlic, minced
1 (8oz) package mushrooms, sliced
1 cup milk
2 tbsp cornstarch
1/4 cup shredded parmesan cheese
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1 cup fresh mozzarella, cut into small cubes
12 oz package of baby spinach
Bring pot of water to boil. Prepare pasta as directed.
Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and cook until translucent, about 5 minutes. Add garlic, and cook 1 minute. Add mushrooms and saute until they start to release their liquid.
In small bowl, combine milk and cornstarch, and stir to combine. Add to onion and mushroom mixture, along with parmesan cheese, and cook about 2-3 minutes, stirring constantly. Add dry mustard, salt, and pepper and stir to combine. Add pasta to sauce and toss to combine. Add mozzarella cheese and let it cook until it gets melted. You may need to add more milk at this point to get the pasta to your desired consistency. Remove from heat.
Add spinach and toss until it has wilted.
Top with more parmesan cheese, if you please.