I call this un-comfort food cause when I make it I try to hog as much as I can for me. I usually eat so much of this I sit all night being uncomfortable.
The recipe is from Giada DeLaurentiis
1 lb elbow macaroni
3 tablespoons olive oil
1/2 lb mushrooms
1 onion, chopped
2 garlic cloves, chopped
1 - 14.5 oz can diced tomatoes
1 bag spinach (or 1 - 10 oz frozen)
1/2 teaspoon crushed red pepper flake
1/2 cup bread crumbs
1/4 & 1/3 cup each Parmesan and Romano cheese, grated
4 tablespoons butter
12 oz mozzarella cheese, cubed
1/4 teaspoon nutmeg
Preheat oven to 350 degrees.
Cook macaroni in a large pot til tender but firm to bite. Drain.
In a large skillet heat olive oil. Add mushrooms, onion and garlic. Cook til mushrooms are tender. Stir in tomatoes, spinach and pepper flakes. Cook til spinach is done.
In a small bowl combine bread crumbs, 1/4 cup of Parmesan and Romano cheese. Coat a 9 x 13 glass baking dish with 2 tablespoons of the butter. Coat the bottom only with half of the bread crumb mixture.
In a large bowl combine the veggie mix, macaroni, mozzarella cheese, remaining Parmesan and Romano cheeses and nutmeg. Spoon into the baking dish. Dot the top with the remaining 2 tablespoons of butter and the other half of the bread crumb mix.
Bake til the top is golden brown, about 30 minutes.
Posted @ Southern Hospitality Recipe Party