Careme

Ingredients

• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Spinach 1 bunch $2.69
• Jumbo Yellow Onions 1 lb $1.49/lb
• Garlic 1 bulb or 4 cloves $1.50 each
• Kroger® Russet Potatoes Big Deal in 10 lb Bag optional side: 2 lb $5.49
• Pantry: pasta 2 lb short pasta pantry
• Pantry: marinara or cream sauce about 4 cups pantry
• Pantry: shredded mozzarella 3 cups pantry
• Pantry: grated parmesan 1 cup pantry
• Pantry: olive oil, salt, black pepper as needed pantry

Instructions

1. Heat oven to 400°F. Grease a 9x13-inch baking dish or similar large casserole dish.
2. Bring a large pot of salted water to a boil and cook 2 lb pasta until just shy of done. Drain.
3. While pasta cooks, dice 1 lb yellow onions and slice 8 oz mushrooms. Trim and cut 1 lb asparagus into small bite-size pieces. Roughly chop 1 bunch spinach. Mince 4 cloves garlic.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook onions for 5 minutes. Add mushrooms and cook 4 minutes more. Add garlic and asparagus and cook 3 minutes. Stir in spinach and cook until wilted.
5. Add about 4 cups marinara or mild cream sauce to the skillet. Season lightly with salt and pepper.
6. Mix the cooked pasta with the vegetables and sauce. Stir in 2 cups mozzarella and 1/2 cup parmesan.
7. Spread into baking dish. Top with remaining 1 cup mozzarella and 1/2 cup parmesan.
8. Bake 20 to 25 minutes until bubbly and lightly golden. Rest 5 minutes before serving.
9. Optional for very hungry groups: roast 2 lb russet potatoes cut into wedges with oil and salt at the same time and serve on the side.