|3 cups (750 mL)||Italpasta Total Pasta Elbows|
|1 (100 g)||medium sweet potato, peeled and finely diced|
|2 tbsp (30 g)||butter|
|2 tbsp (15 g)||flour|
|2||cloves garlic, minced|
|1½ cup (375 mL)||milk|
|1 (250 mL)||packed cup baby spinach|
|¾ cup (65 g)||shredded Mozzarella cheese|
|¾ cup (65 g)||shredded Asiago cheese|
|½ cup (45 g)||Italpasta Seasoned Breadcrumbs|
|salt and pepper|
- Preheat oven to 400˚F. Bring a pot of water to a boil, add sweet potato, and cook until tender, 10-12 minutes. Drain and let cool slightly. Place cooked sweet potato in a food processor with ¼ cup of milk. Pulse until smooth and set aside.
- Bring a pot of water to a boil. Salt the water and cook pasta for 5-6 minutes until just tender. Drain and set aside.
- In a saucepan, melt butter and add garlic, stir for 1 minute. Whisk in flour for 1 minute to cook out flour taste. Whisk in remaining 1 cup of milk and cook until mixture begins to thicken, about 5 minutes. Whisk in sweet potato purée and cook until hot. Remove from heat and whisk in all but ½ cup of Mozzarella and ½ cup of Asiago cheese.
- Fold the pasta and spinach into the cheese sauce until spinach begins to wilt, about 2 minutes. Grease a medium 8-inch x 8-inch baking dish. Add pasta to the baking dish and sprinkle the top with remaining Mozzarella, Asiago and breadcrumbs.
- Bake for 30-35 minutes until cheese is golden and bubby. Let Sweet Potato Mac n’ Cheese rest for 5 minutes before serving.
- Italpasta Total Pasta packs 10 grams of fibre into traditional white pasta
- Purée sweet potato adds fibre while reducing additional fat and calories by replacing the need for excessive milk or cheese.
- Baby Spinach adds Iron and Calcium to his meal
- Contains one (1) serving of vegetables per serving
Calories per serving 517, Fat 25.6 g, Saturated Fat 16.7 g, Cholesterol 66 mg, Sodium 723 mg, Carbohydrates 43 g, Fibre 14.6 g, Sugar 5.2 g, Protein 28.6 g