- 2 bags (8 oz/250 g each) fresh spinach
- 1/3 cup (75 mL) butter, melted
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 mL) chopped fresh oregano
- 1/4 cup (60 mL) all-purpose flour
- 4 tsp (18 mL) Dijon mustard
- 4 cups (1 L) milk
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) nutmeg
- 2 cups (500 mL) shredded provolone cheese
- 1-1/4 cups (300 mL) crumbled feta cheese
- 1 cup (250 mL) grated Romano cheese
- 4 cups (1 L) Scoobi-Do pasta
- 1-1/2 cups (375 mL) fresh bread crumbs
- 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
- 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.