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Barilla® Baked Elbows with Fontina Cheese & Spinach


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Barilla® Baked Elbows with Fontina Cheese & Spinach
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Main course

NUTRITIONAL FACTS
CALORIES: 670
CARBOHYDRATE: 77.0g
PROTEIN: 28.0g
FAT: 28.0g

TYPE OF RECIPE
Vegetarian


Ingredients for 8 people


1 BOX Barilla® Elbows
4 CUPS Milk
4 TABLESPOONS Butter
1/2 CUP Flour
1 Egg Beaten
1/2 CUP Fontina Cheese Shredded
1 TABLESPOON Extra Virgin Olive Oil
1 CUP Onion Chopped
6 OUNCES Fresh Baby Spinach Chopped



Preparation 25 minutes preparation + 45 minutes cooking
1. BRING a large pot of water to a boil

2. PREHEAT oven to 375° F

3. Béchamel Sauce: HEAT milk until hot in a small saucepan

4. In a separate small saucepan, melt butter

5. Stir in flour with a wire whisk and cook over low heat for 2 minutes

6. ADD hot milk gradually to butter and flour mixture, mixing with a wire whisk until smooth and thickened

7. ADD beaten egg, 2/3 of the cheese, salt, and pepper

8. Mix until cheese is melted; set aside

9. HEAT olive oil in a large skillet over medium heat

10. ADD onions and spinach

11. Sauté 2 minutes or until spinach is wilted

12. Add spinach to béchamel sauce and set aside

13. COOK Elbows for 4 minutes

14. Drain and add to béchamel sauce; mix well

15. POUR into a 9x13 inch glass baking dish; sprinkle with remaining cheese and bake for 25 minutes

16. Let rest 5 minutes before serving