8 servings
For the roasted garlic:
2 heads of garlic
1 tablespoon olive oil
Salt and pepper to taste
For the pasta and sauce:
1 pound short pasta (like penne, rigatoni, or shells)
1 tablespoon olive oil
1/2 cup chopped onion
4 cloves garlic, minced
1/4 cup all-purpose flour
3 cups milk
1/2 cup freshly grated Parmesan cheese
1/2 cup ricotta cheese
10 oz package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For the herbed breadcrumbs:
1 cup panko breadcrumbs
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
Salt and pepper to taste
Roast the garlic: Preheat oven to 400°F (200°C). Cut off the top 1/2 inch of the garlic heads. Drizzle with olive oil, season with salt and pepper, and wrap tightly in foil. Roast for 30-40 minutes, or until garlic is soft and golden. Let cool slightly.
Cook the pasta: Prepare the pasta according to package directions, cooking until al dente. Drain and set aside.
Make the sauce: While the pasta cooks, heat olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring occasionally, until slightly thickened.
Finish the sauce: Squeeze the roasted garlic cloves out of their skins and add to the sauce, mashing with a fork. Stir in the Parmesan, ricotta, spinach, red pepper flakes, if using salt, and pepper.
Make the breadcrumbs: In a skillet, heat olive oil over medium heat. Add breadcrumbs, parsley, thyme, salt, and pepper, and toast until golden brown and fragrant, about 3 minutes.
Assemble the bake: Combine the cooked pasta and sauce in a large bowl. Transfer to a greased 9x13 inch baking dish. Sprinkle the herbed breadcrumbs evenly over the top.
Bake: Bake for 20-25 minutes, or until heated through and the breadcrumbs are golden brown and crispy.
