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1
Place spinach in a large saucepan, cover and cook over moderate heat until wilted about 3-4 minutes.
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2
Drain, cool and coarsley chop Melt 1 Tbs of the butter in a heavy skillet over moderate high heat.
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3
Add the onion and stir until slightly soft, about 2 minutes.
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4
Add the mushrooms, garlic, thyme, basil, and tarragon.
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5
cook over moderate heat, stirring occasionally, until the liquid evaporates-about 5 minutes.
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6
Set aside to cool Melt the remaining 3 Tbs of butter in a small sauce pan over moderate heat.
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7
Blend in the flour and stir for 2 minutes.
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8
Add the milk and bring to a simmer, stirring constantly.
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9
Reduce the heat to low and stir constantly for 5 minutes until thickened and smooth.
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10
Remove from the heat and stir in the salt, pepper, 1/4 cup of the Parmesan cheese, and the mustard.
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11
Mix 1 cup of sauce with the macaroni.
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12
Distribute the macaroni equally among 4 greased 1 1/2 cup ramekins that can be reheated in a conventional or microwave oven.
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13
Stir 1/2 cup sauce into the mushroom mixture; then add the reserved spinach and the ricotta.
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14
Spoon the mix ove the macaroni and cover with the remaining Parmesan Cheese.
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15
Serve now or freeze and reheat in 400F oven.
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16
Bake the foil covered casseroles for 30 minutes, uncover and continue baking until bubbly or Microwave on high for about 7 minutes.
