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Baked Barilla PLUS® Elbows with Gorgonzola (Elbows Barilla PLUS® al Forno Gorgonzola)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 30 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

6 cups (1-1/2 quart)milk
6 tablespoonsbutter
6 tablespoonsflour
to tastesalt
to tastefreshly ground black pepper
pinchnutmeg
4 ouncesGorgonzola cheese
2 tablespoonsextra virgin olive oil
2 eachshallots
8 cups (12 ounces)baby spinach,coarsely chopped
1 boxBARILLA PLUS Elbows
2 eachtomatoes on the vine, seeded and diced
1/4 cupParmigiano 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.
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 barely wilted.
COOK pasta one minute less than package directions; drain.
MIX with cheese sauce. Pour into greased baking dish.
BAKE 20 minutes or until bubbly




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