3 cups whole wheat pasta 8 ounces
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1 clove garlic minced
2 1/2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup shredded mozzarella cheese
3/4 cup shredded asiago cheese
1/2 cup grated Parmesan cheese
2 handfuls spinach
Peel and cube sweet potato. Bring a pot of water to a boil, add sweet potato, and cook until tender, 10 to 15 minutes. Drain and let cool slightly. Place cooked sweet potato in large bowl and mash, using a splash of the milk, until smooth. Bring a pot of water to a boil again with a pinch of salt and cook pasta as instructed 6 to 8 minutes. Pasta should still be al dente (and not overcooked). Drain and set aside. Preheat oven to 400˚F. In a saucepan, melt butter and add garlic, over medium heat and cook for 1 minute. Whisk in flour and let cook for another 1 to 2 minutes. Whisk in remaining milk, salt and pepper; cook until mixture begins to thicken. Remove from heat and whisk in sweet potato puree. Mix together the cheeses and add 3/4 of the cheese mixture. In a large casserole dish, add pasta, spinach, and cheese sauce. Mix until spinach is slightly wilted and pasta is well coated with cheese sauce. Sprinkle remaining cheese on top. Bake for 25 to 35 minutes until cheese on top is bubbling and browning.