Baked Multigrain Elbows With Gorgonzola And Spinach Recipe

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.

No additional tips available.

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

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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.

Baked Multigrain Elbows With Gorgonzola And Spinach

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