My uncle has not been feeling well and that inspired me to cook up some comfort food.
I found this recipe through the Barilla Pasta website. It is involved but it is definitely worth the effort. This was my first time making this particular dish, but it is already a new favorite :)
My family had it for lunch yesterday and then I was able to take some to my aunt and uncle and even to my mom. If you need comfort food, this is a must!
Fresh Spinach..and of course onion
all chopped up
doing it's thing in extra virgin olive oil
sauce coming together...so fantastic!
Baked Elbows with Fontina Cheese and Spinach
Ease of preparation: average
Prep Time: 25 minutes
Cook time: 45 minutes
Regions: Valle D'Aosta
Wine pairing: White
4 cups milk
1 stick (4 ounces)butter
1/2 cup flour
1 egg, beaten
1/2 cup Fontina cheese, shredded
to taste salt
to taste white pepper
1 tablespoon extra virgin olive oil
1 cup small onion, chopped
1 package (6 ounces) fresh baby spinach, chopped
1 box (16 ounces)BARILLA Elbows
PREHEAT oven to 375 degrees. Bring a large pot of water to a boil.
HEAT milk until hot in a small saucepan. In a separate small saucepan, melt butter. Stir in flour with a wire whip and cook over low heat for 2 minutes.
ADD hot milk gradually to butter and flour mixture, mixing with a wire whip until smooth and thickened.
ADD beaten egg, two-thirds of the cheese salt and pepper. Mix until cheese is melted; set aside.
HEAT olive oil in a large skillet over medium heat.
ADD onions and spinach. Saute 2 minutes or until spinach is wilted. Add spinach to bechemel sauce and set aside.
COOK pasta for 4 minutes. Drain and add to bechemel sauce; mix well.
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