23 23
YIELD
12 servings
ACTIVE
25 minutes
TOTAL
55 minutes
½ STICK (4 TBSP) BUTTER, PLUS EXTRA FOR BAKING DISH
1 CUP CHOPPED ONION
CUP ALL-PURPOSE FLOUR
4½ CUPS MILK
¼ TSP SALT
¼ TSP PEPPER
5 OZ GORGONZOLA CHEESE, BROKEN IN CHUNKS
5 OZ FONTINA CHEESE, RIND REMOVED, CUT IN CHUNKS
1 CUP GRATED PARMESAN
1 LB MINI PENNE PASTA
1 BAG (6 OZ) BABY SPINACH
2 TBSP PLAIN DRY BREAD CRUMBS
GARNISH: CHOPPED PARSLEY
Bring a large pot of lightly salted water to a boil. Heat oven to 375°F. Butter a shallow 3-qt baking dish or casserole.
Melt butter in a large saucepan over medium heat. Add onion and sauté 5 minutes or until slightly softened but not browned. Whisk in flour; cook 2 minutes or until blended. Slowly whisk in milk. Cook, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in salt, pepper, then Gorgonzola, fontina and ¾ cup Parmesan. Stir until cheese melts and sauce is smooth; set aside.
Stir pasta into boiling water. When water returns to a boil, cook 2 minutes less than time suggested on package. Drain well. Return pasta to pot, add spinach and cheese sauce and toss until spinach is wilted and pasta is evenly coated. Pour into prepared baking dish.
Mix rest of Parmesan with bread crumbs; sprinkle over top.
Bake about 30 minutes until browned on top. Cool 5 minutes before serving. Garnish with parsley.
CALORIES 380 TOTAL FAT 17G SATURATED FAT 11G CHOLESTEROL 53MG SODIUM 685MG
TOTAL CARBOHYDRATES 39G DIETARY FIBER 2G PROTEIN 17G
