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Categories:
unsalted butter flour salt white pepper light cream chicken broth onion garlic basil Cheddar cheese whole wheat penne imitation crabmeat lobster cottage cheese Parmesan cheese
Viewed: 23 - Published at: 3 years agoIngredients
- 12 cup unsalted butter
- 12 cup flour
- 14 teaspoon salt
- 18 teaspoon white pepper
- 2 cups light cream
- 2 cups chicken broth
- 1 tablespoon instant minced onion
- 1 tablespoon instant minced garlic
- 1 teaspoon dried basil
- 8 ounces cheddar cheese, grated
- 1 lb whole wheat penne, uncooked
- 1 (8 ounce) package imitation crabmeat, thawed and drained well
- 1 (8 ounce) package imitation lobster meat, thawed and drained well
- 1 (10 ounce) package frozen chopped spinach, thawed and drained but not squeezed dry
- 1 12 cups cottage cheese
- 12 cup parmesan cheese, freshly grated
Method
- Melt butter over low heat; whisk in flour until smooth.
- Cook over low heat, stirring constantly, until bubbling.
- Whisk in milk and broth; increase heat to medium and heat, stirring frequently, until bubbling.
- Continue to cook, stirring constantly, one minute.
- Stir in onion, garlic, cheese and basil; cook, stirring constantly, over low heat until cheese is melted.
- Spread 1/3 of cheese mixture into the bottom of a 9x13-inch glass pan.
- Layer half of the penne, all of the cottage cheese, and half of the crab and lobster over the sauce.
- Pour another 1/3 of cheese mixture over seafood.
- Layer remaining half of the penne, the spinach (should still be wet), and the remaining seafood; then top with remaining sauce.
- Sprinkle with freshly grated parmesan.
- Bake at 350F for 45 minutes; let stand 15 minutes before serving.
