Fontina Cheese & Spinach Baked Elbow Macaroni
Fontina Cheese & Spinach Baked Elbow Macaroni
1 hours 10 minutes total / Calories 670
Made with Barilla Classic Blue Box Elbows pasta.
Baked Pasta Recipes
Ingredients
Serves 8
| 1 | Box Barilla® Elbows |
| 4 | Cups of milk |
| 4 | Tablespoons of 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 |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil. Preheat oven to 375° F.
Step 2
Béchamel Sauce: Heat milk until hot in a small saucepan. In a separate small saucepan, melt butter. Stir in flour with a wire whisk and cook over low heat for 2 minutes.
Step 3
Add hot milk gradually to butter and flour mixture, mixing with a wire whisk until smooth and thickened. ADD beaten egg, 2/3 of the cheese, salt, and pepper. Mix until cheese is melted; set aside.
Step 4
Heat olive oil in a large skillet over medium heat. Add onions and spinach. Sauté 2 minutes or until spinach is wilted. Add spinach to béchamel sauce and set aside.
Step 5
Cook Elbows for 4 minutes. Drain and add to béchamel sauce; mix well.
Step 6
Pour into a 13 x 9 inch glass baking dish; sprinkle with remaining cheese and bake for 25 minutes. Let rest 5 minutes before serving.
Elbows
Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups.
Barilla® Elbow pasta is made with non-GMO ingredients. For more information, please read our position.
- Shape Short
- Cook time 7–8 mins
- Range Classic Blue Box