Baked Spinach And Chicken Bechamel Pasta

1. 1

   Cook the Spinach, if you are using fresh. Drain and squeeze well. Cut into pieces.

2. 2

   Boil the water for the pasta, add salt and pasta.

3. 3

   First finely dice the shallot and emince the garlic.

4. 4

   Over medium high heat melt the butter and add the shallot and garlic.

5. 5

   After a minute continue making the roux.

6. 6

   Be sure to add the milk slowly a bit at a time and always allow it to come to temperature before mixing or adding more.

7. 7

   We want a bechamel about the consistency of yogurt.

8. 8

   When the pasta is done drain it and put it back into the pot and add just enough of the bechamel to keep the pasta from sticking to it's self

9. 9

   Add the diced chicken and spinach to the pot with the pasta already combined with sauce and fold together.

10. 10

    Now your ready to assemble

11. 11

    Grate up the cheese and have the basil washed and ready to go. Don't cut it up as it will turn brown, always tear basil leaves to preserve their color.

12. 12

    In a large casserole dish spread a layer of the pasta mix.

13. 13

    Pread a thin layer of bechamel sauce.

14. 14

    Tear up basil leaves all over the sauce and lastly spread a layer of grated mozzarella cheese.

15. 15

    Season to taste. Repeat that order two more times for three layers total.

16. 16

    I always run short on mozzarella cheese so I grate Parmesan all over the top and then give a nice thin layer of olive oil on top of that.

17. 17

    I always make sure to wipe anything that may have split off the edges of the casserole dish or it will burn.

18. 18

    Place into a 375 degree oven for 30 to 40 minutes or till it just looks amazing whichever comes first

* Per serving · 4 servings · Values may vary.