Baked Multigrain Elbows With Gorgonzola and Spinach

Revised 2013 May 04

7 servings


14.5 ounces multigrain elbow pasta
6 cups milk
6 tablespoons butter
6 tablespoons flour, all-purpose
pinch ground nutmeg
4 ounces Gorgonzola cheese
2 shallots, chopped
5 cloves garlic, minced
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 Parmigiano Reggiano cheese, grated


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 garlic and cook for another minute. 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.

Cook the milk in advance as it requires undivided attention

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