1. In kettle of boiling salted water cook fettuccine 5 to 7 minutes, until al dente. 2. Drain and transfer them to a large bowl. 3. Add spinach and reserved liquid; combine the mixture well. 4. In a saucepan sauté the garlic and onion in butter until softened; stir in flour and cook the roux over low heat, stirring, 3 minutes. 5. Remove pan from heat and add milk in a stream, whisking vigorously until the mixture is thick and smooth. 6. Add wine and simmer the sauce, stirring, 10 minutes. 7. Stir the sauce into the spinach mixture; stir in both cheeses, salt and pepper. 8. Spoon the mixture into a well-buttered 13x9x2-inch baking dish. 9. Sprinkle bread crumbs over the top and bake the casserole 15 to 20 minutes at 425ºF. 10. or until it is bubbly and the crumbs are lightly browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
