Ingredients 2 bags (8 oz/250 g each) fresh spinach

1/3 cup butter melted

1 onion finely chopped

2 cloves garlic minced

2 tablespoons chopped fresh oregano

1/4 cup all-purpose flour

4 teaspoons Dijon mustard

4 cups milk

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

2 cups shredded provolone cheese

1 1/4 cup crumbled feta cheese

1 cup grated Romano cheese

4 cups Scoobi-Do pasta

1 1/2 cup fresh bread crumbs Nutritional facts Per each of 8 servings: about Sodium 1056 mg

Protein 27 g

Calories 548.0

Total fat 28 g

Potassium 583 mg

Cholesterol 84 mg

Saturated fat 17 g

Total carbohydrate 49 g %RDI Iron 33.0

Folate 89.0

Calcium 65.0

Vitamin A 81.0

Vitamin C 10.0

Method In large pot, cook spinach with 2 tbsp (30 mL) water over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and

set aside.



In saucepan, melt 1/4 cup (60 mL) of the butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano; cook for 1 minute. Sprinkle with flour; cook, stirring, for 1 minute. Stir in mustard.



Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 6 minutes. Sprinkle with salt, pepper and nutmeg. Stir in provolone, 1/3 cup (75 mL) of the feta and the Romano cheese until smooth.



Meanwhile, in large pot of boiling salted water, cook pasta until still slightly firm in centre, 6 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. Return pasta to pot. Stir in milk mixture, liquid and reserved spinach. Transfer to greased 13- x 9-inch (3 L) glass baking dish.



Combine bread crumbs with remaining butter; sprinkle over pasta. Top with remaining feta cheese. Bake on baking sheet in 375°F (190°C) oven until bubbly and golden, 30 to 35 minutes.



