| 1 box | PLUS® Elbows |
| 6 cups (1-1/2 quart) | milk |
| 6 tablespoons | butter |
| 6 tablespoons | flour |
| to taste | salt |
| to taste | freshly ground black pepper |
| pinch | nutmeg |
| 4 ounces | Gorgonzola cheese |
| 2 tablespoons | extra virgin olive oil |
| 2 each | shallots |
| 8 cups (12 ounces) | baby spinach,coarsely chopped |
| 2 each | tomatoes on the vine, seeded and diced |
| 1/4 cup | Parmigiano cheese, grated |
PREPARE Béchamel Sauce:
BRING milk to a boil in a medium saucepan.
MELT butter in a medium saucepan over medium heat; add flour. Heat until mixture is light brown or gives off a nutty aroma.
ADD milk to flour mixture using a whisk to stir. Heat sauce until boiling, stirring constantly.
REDUCE heat to low; add cheese. Stir until cheese is melted; set aside.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
HEAT olive oil in large skillet; add shallots and sauté until golden.
ADD spinach and tomato; cook until slightly wilted.
COOK pasta one minute less than package directions; drain.
MIX with cheese sauce. Pour into greased baking dish.
BAKE for 20 minutes or until bubbly.