Q1: What is the absolute, number one secret to a super creamy, not grainy or clumpy, homemade cheese sauce?

The secret is to make a proper roux and to add your liquid slowly . By first cooking the flour in the fat, and then very gradually whisking in your milk and your broth, you are creating a stable, smooth, and perfectly thickened béchamel base. It's also a great idea to use freshly shredded cheeses , as pre-shredded cheeses are often coated in starches that can make your sauce grainy.

Q2: Can I make this pasta bake ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.

Q3: How do I prevent my pasta from getting too mushy in a baked casserole?

The most important trick is to undercook your pasta slightly during the initial boiling step. By cooking it for about 1 to 2 minutes less than the package directs, you are ensuring that it is still perfectly al dente . The pasta will then continue to cook and to absorb the sauce in the hot oven, resulting in a perfect, tender texture, not a soft and mushy one.

Q4: Can I make this recipe with different kinds of cheese?

Yes, absolutely! This recipe is wonderfully versatile. You can substitute the cheddar and mozzarella with an equal amount of your other favorite, good-melting cheeses, like fontina, Gruyère, or Monterey Jack .

Q5: Can I add a protein to this dish?

Of course! To make this a heartier, non-vegetarian meal, you can stir in about 2 to 3 cups of your favorite cooked protein , such as shredded rotisserie chicken, some crispy, crumbled bacon, or some browned Italian sausage , along with the pasta.

Spinach and Ricotta Pasta Bake (The BEST Mac & Cheese!)

A rich and creamy recipe for a stovetop or baked ‘Ricotta Spinach Pasta,’ similar to a gourmet mac and cheese. This one-pan (mostly) vegetarian dish features a from-scratch cheese sauce made by creating a simple roux and whisking in milk and broth. The sauce is made incredibly rich with a three-cheese blend of ricotta, mozzarella, and cheddar. Cooked elbow pasta and fresh spinach are stirred into the creamy sauce at the end. The dish can be served immediately or topped with a crunchy cracker and Parmesan mixture and baked.

Author: Evelyn

Ingredients

For the Pasta:
12 ounces large elbows pasta
1/4 cup olive oil
2 teaspoons minced garlic
1/2 cup finely chopped yellow onion
1 1/3 cups milk
2 1/4 cups chicken broth or vegetable broth
1/4 cup whole wheat flour
Salt and pepper to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
4-5 cups fresh baby spinach
For the Optional Topping:
8 whole wheat crackers, crumbled
1/4 cup grated Parmesan cheese

Instructions

Cook the pasta in a large pot of salted water according to the package directions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Sauté the garlic and onion for 2-3 minutes.
Gradually add the milk, broth, and flour to the saucepan. Let it simmer and whisk continuously for 5-6 minutes, until the sauce thickens.
Stir in the ricotta, mozzarella, and cheddar cheeses. Continue to whisk and cook for another 4-5 minutes, until the sauce is thick and creamy.
Remove the pot from the heat. Add the fresh spinach and the cooked pasta to the sauce. Stir until the spinach has wilted and everything is well combined.
To Serve Stovetop: Serve the pasta immediately.
To Bake (Optional): Preheat the oven to 350°F. Transfer the pasta mixture to a casserole dish. Top with the crumbled whole wheat crackers and grated Parmesan cheese. Bake for 8-10 minutes, until the topping is golden.

Notes

This recipe is versatile, offering both a quick, creamy stovetop version and a baked casserole version with a crunchy topping.
For a vegetarian version of this dish, be sure to use vegetable broth instead of chicken broth.
The fresh spinach is added at the very end and wilts from the residual heat of the sauce, preventing it from becoming overcooked.

Find it online: https://cookupjoy.com/spinach-and-ricotta-pasta-bake/