Baked Pasta with Spinach, Lemon, and Cheese

Ingredients

• 5 ounce baby spinach fresh
• 0.5 teaspoon pepper black
• 0.5 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 4  garlic cloves minced
• 0.3 teaspoon lemon rind grated
• 2.5 cups milk 1% low-fat
• 1 tablespoon olive oil 
• 4 cups onion chopped
• 0.8 cup panko bread crumbs divided (Japanese breadcrumbs)
• 4 ounces parmigiano-reggiano cheese divided grated
• 10 ounce casarecce pasta (short twisted spaghetti)
• 0.8 teaspoon salt 

Equipment

• frying pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat.
3. Remove from heat; stir in spinach.
4. Let stand for 2 minutes or until spinach wilts.
5. Drain pasta mixture well.
6. Heat a large nonstick skillet over medium heat.
7. Add olive oil to pan; swirl to coat.
8. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
9. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind.
10. Remove from heat; stir in pepper.
11. Add pasta mixture to onion mixture, and toss gently to coat.
12. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
13. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese.
14. Sprinkle the remaining half of panko breadcrumbs over cheese.
15. Bake at 350 for 50 minutes or until browned and bubbly.