Pasta with spinach in a creamy gorgonzola sauce recipe

In a heavy saucepan over medium heat, heat the milk until hot, but not boiling. In another saucepan, combine the flour and butter. Stir over medium heat with a wooden spoon until the mixture is bubbling gently for about 2 minutes. Do not brown the flour. Begin to add the hot milk to the flour mixture a little at a time, whisking vigorously. Continue until all the milk has been added. Bring the mixture to a boil, reduce the heat to low, and simmer, stirring constanly, for 5 to 8 minutes, until the sauce is thick like heavy cream. Crumble the gorgonzola cheese and add it to the bechamel (the flour and milk) sauce, whisking continuously until smooth. Add the nutmeg and pepper and stir a bit more. Remove the sauce from the heat and let it cool.

Cook the pasta in lots of salted boiling water, according to instructions on packaging, until al dente. Drain and set aside.

If you are using fresh spinach, wash it well and then blanch it for 1 to 2 minutes in boiling water. Drain it, let it cool, and squeeze all of the water out using your hands. If using frozen spinach, let it defrost in a colander or sieve for at least 3 hours and then squeeze all the water out, again using your hands.

In a large bowl, add the pasta, the spinach, the ricotta cheese, garlic and then pour over the bechamel sauce. Toss well until all ingredients have blended nicely, and the pasta has been covered with them. Taste and adjust with slat and / or black pepper.

Pour the pasta in an oven safe dish, top with the grated parmesan cheese and bake for 20 to 30 minutes in a preheated oven at 375 degrees Fahrenheit (about 200 degrees Celsius), until the cheese browns a little.