Alpine Baked Pasta

Recipe Ingredients

6 cups	1422ml	Water
2 tablespoons	30ml	Salt
1 lb	454g / 16oz	Dry penne pasta
1		Leek - well washed, And chopped - (abt 1 cup)
4 tablespoons	60ml	Unsalted butter
2 tablespoons	30ml	Chopped fresh sage
1 tablespoon	15ml	Poppy seeds
1 packet		Spinach - washed, And coarsely chopped - (abt 2 cups)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1/2 cup	73g / 2.6oz	Grated Fontina cheese
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

Preheat oven to 400 degrees.

Place the water in a large pot and bring to the boil. Add the salt, return to the boil and add the pasta. When the water returns to the boil, begin to time the pasta carefully, and after 8 minutes of cooking time add the leeks. Cook the pasta and leeks together for another 2 minutes after the water has returned to the boil.

While waiting for the pasta to cook, put the butter into a saucepan and begin to melt until golden-brown. When the butter is a light nut-brown add the sage and poppy seeds and set aside.

The pasta leek combination should cook for a total time of about 10 to 11 minutes (check the recommended cooking time on the pasta box). Add the spinach in the final 2 minutes of cooking time. Cook together for 2 to 3 minutes, drain and toss with the sage butter, add the salt and pepper and place into a buttered gratin dish. Add both cheeses and stir to combine.

Place the gratin dish into the oven and bake for 10 to 12 minutes until the cheese has melted and the top edges begin to brown. Serve immediately.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A36 broadcast 04-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.