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
Cook pasta in boiling water to cover over medium-high heat 6 to 7 minutes. Drain and keep warm.
Bring milk to a boil in a medium saucepan over medium-high heat. Remove saucepan from heat.
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.
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.
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.
Bake at 350° for 15 to 20 minutes or until bubbly. Garnish, if desired.
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I made this for a dinner party back in October and everyone LOVED it...I am now returning to make it on request. It does require mulitiple pots to make and watch the milk to not boil over (a mess to clean on a cooktop)....but overall it is delicious. I made it the night before to save on time (which helped emensely) and it was just as good as if I just put it all together that night. I served with Filet Mignons, fresh green beans with goat cheese and toasted pecans along side a harvest salad.
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