12 ounces fettuccine
Five 10-ounce packages frozen leaf spinach,
thawed, squeezed dry, reserving 3/4 cup liquid
1 teaspoon minced garlic
1 large onion, chopped
3/4 cup unsalted butter
1/2 cup all-purpose flour
3 cups milk, scalded
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese
4 cups grated Monterey Jack cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Italian dry bread crumbs

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