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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

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