SPINACH MARIA RECIPES

Steps:

• Preheat oven to 350°.
• In a large saucepan over medium heat, melt 1 tablespoon butter. Add onion and cook until softened and lightly golden, 4 to 5 minutes.
• Add milk, garlic powder, red pepper flakes and mustard powder to saucepan. Bring the mixture to a boil, stirring regularly. As soon as it starts to boil, reduce heat to simmer, leaving it to thicken.
• Melt remaining 5 tablespoons butter in a smaller saucepan, then sprinkle in flour and stir to form a paste, cooking over low heat for 2 to 3 minutes. Add mixture to the large saucepan and stir to combine.
• Reduce heat on the large saucepan to medium, then gradually add Velveeta and cheddar, stirring regularly so it melts, creating a thick sauce. Add in 1/2 cup Monterey Jack cheese. Once all of the cheese has melted, remove saucepan from heat.
• Drain any excess water from the thawed spinach. Add it to the cheese sauce, mixing to combine. Pour the mixture into a large casserole dish and top with remaining Monterey Jack cheese. Cook in the oven for 15 to 17 minutes, or until cheese has melted and mixture is bubbling slightly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
• Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
• Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.