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Baked Multigrain Elbows With Gorgonzola and Spinach

Yield Makes 7 to 9 servings
Prep: 20 min., Cook: 30 min., Bake: 20 min. For a stronger Gorgonzola flavor, double the amount of cheese.


  • 1 (14.5-ounce) box multigrain elbow pasta
  • 6 cups milk
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • Pinch of ground nutmeg
  • 4 ounces crumbled Gorgonzola cheese
  • 2 shallots, chopped
  • 2 tablespoons extra virgin olive oil
  • 8 cups fresh baby spinach, coarsely chopped
  • 2 tomatoes, seeded and diced
  • Salt and pepper to taste
  • 1/4 cup freshly grated Parmesan cheese
  • Garnish: grated Parmesan cheese

How to Make It

  1. Cook pasta in boiling water to cover over medium-high heat 6 to 7 minutes. Drain and keep warm.

  2. Bring milk to a boil in a medium saucepan over medium-high heat. Remove saucepan from heat.

  3. Melt butter in another medium saucepan over medium heat. Whisk in flour and nutmeg, and cook 1 minute or just until flour is light brown. Whisk in hot milk. Bring to a boil, whisking constantly. Reduce heat to low, and add Gorgonzola cheese; stirring until melted. Remove from heat.

  4. Sauté shallots in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add spinach and tomatoes; cook 3 minutes or just until spinach is barely wilted. Season with salt and pepper to taste.

  5. Toss together pasta, Gorgonzola mixture, and shallot mixture. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1/4 cup Parmesan cheese.

  6. Bake at 350° for 15 to 20 minutes or until bubbly. Garnish, if desired.