Baked Multigrain Elbows With Gorgonzola And Spinach

• 1 (14.5-ounce) box multigrain elbow pasta
• 6 cups milk
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• Pinch of ground nutmeg
• 4 ounces crumbled Gorgonzola cheese
• 2 shallots, chopped
• 2 tablespoons extra virgin olive oil
• 8 cups fresh baby spinach, coarsely chopped
• 2 tomatoes, seeded and diced
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese
• Garnish: grated Parmesan cheese

1. Cook pasta in boiling water to cover over medium-high heat 6 to 7 minutes. Drain and keep warm.
2. Bring milk to a boil in a medium saucepan over medium-high heat. Remove saucepan from heat.
3. Melt butter in another medium saucepan over medium heat. Whisk in flour and nutmeg, and cook 1 minute or just until flour is light brown. Whisk in hot milk. Bring to a boil, whisking constantly. Reduce heat to low, and add Gorgonzola cheese; stirring until melted. Remove from heat.
4. Saute shallots in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add spinach and tomatoes; cook 3 minutes or just until spinach is barely wilted. Season with salt and pepper to taste.
5. Toss together pasta, Gorgonzola mixture, and shallot mixture. Pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1/4 cup Parmesan cheese.
6. Bake at 350u0b0 for 15 to 20 minutes or until bubbly. Garnish, if desired.

elbow pasta, milk, butter, allpurpose, ground nutmeg, gorgonzola cheese, shallots, extra virgin olive oil, baby spinach, tomatoes, salt, freshly grated parmesan cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/baked-multigrain-elbows-with-gorgonzola-spinach (may not work)