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Barilla® Baked Elbows

with Fontina Cheese & Spinach

  • 670
  • 77.0g
  • 28.0g
  • 28.0g
  • Prep
  • Cook
  • Skill
  • Diet


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

Made with



  1. 1
    Bring a large pot of water to a boil. Preheat oven to 375° F.
  2. 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.
  3. 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.
  4. 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.
  5. 5
    Cook Elbows for 4 minutes. Drain and add to béchamel sauce; mix well.
  6. 6
    Pour into a 9x13 inch glass baking dish; sprinkle with remaining cheese and bake for 25 minutes. Let rest 5 minutes before serving.

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