Ingredients

  • ½ package of 250 g (1 ½ cup) of Les Cultures de chez nous sliced leeks
  • 10 ml (2 teaspoons) of olive oil
  • 500 g (825 ml or 3 ½ cups) of dry macaroni pastas
  • 225 g (6 cubes) of frozen chopped spinaches cubes
  • 60 ml (¼ cup) of butter
  • 60 ml (¼ cup)of all-purpose white flour
  • 500 ml (2 cups) of 2% cow milk
  • 250 ml (1 cup) of 2% cottage cheese
  • 200 g (500 ml or 2 cups) of grated mid-strong cheddar cheese
  • 10 ml (2 teaspoons) of dried oregano leaves
  • 15 ml (1 tablespoon) of Dijon's mustard
  • 325 ml (1 ½ cup) of frozen green peas
  • 125 ml (½ cup) of Panko whole wheat breadcrumbs
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

Preparation

  • Preheat oven at 375 °F (190 °C).
  • Cook pastas "al dente" with package instrcutions. Drain and set aside.
  • Thaw and crush chopped spinaches to pull out water.
  • Meanwhile, in a pan, brown leeks into oil at medium high heat for 5 to 10 minutes. Add dill, mix well. Cool down and set aside.
  • In a small casserole, melt butter, add flour and whisk for 30 seconds. Gradually add milk and continuously whisk. Thicker at low heat and stir from times to times.
  • Add Dijon's mustard and oregano. Add spinaches and leeks. Whisk.
  • Add cheeses and stir well. Salt and pepper.
  • In a rectangular plate of 25 cm x 25 cm (10 inches x 13 inches), add cheese mixture to cooked pastas, mix well. Spread with breadcrumbs.
  • Oven bake for 20 minutes until preparation boils and breadcrumbs well browned.

Chef's notes

Recipe cost : 10,79 $

Portion cost : 1,35 $

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