Baked Multigrain Elbows With Gorgonzola And Spinach

Name: Baked Multigrain Elbows With Gorgonzola And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
Saute 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 350u00b0 for 15 to 20 minutes or until bubbly. Garnish, if desired.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (14.5-ounce) box multigrain elbow pasta, 6 cups milk, 6 tablespoons butter, 6 tablespoons all-purpose flour, and more.

Yes, Baked Multigrain Elbows With Gorgonzola And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!