2 bunches fresh spinach, cleaned and dried, or 1 package frozen
3/4 cup ricotta cheese, well-drained
3 cloves garlic, finely minced
Salt and freshly ground pepper to taste
1 cup grated Parmesan cheese
1. Preheat the oven to 375 degrees. In a heavy saucepan over medium heat, heat the
milk until hot but not boiling.
2. Meanwhile, combine flour and butter in another heavy saucepan. Stir over medium
heat with a wooden spoon or whisk until the mixture has gently bubbled for 2
minutes, being careful not to brown the flour.
3. Begin to add the hot milk to the flour mixture a little at a time while whisking
vigorously. Continue to add the milk until it is fully incorporated. Bring the
mixture to a boil, reduce the heat to low, and simmer, stirring constantly, until
the mixture thickens, about 6 to 8 minutes. it will look like heavy cream. Crumble
the cheese and add it to the hot béchamel sauce, whisking continuously until smooth.
Add the nutmeg and pepper and stir. Remove form heat and let cool.
4. Cook the pasta in salted boiling water for 8 to 10 minutes, until al
dente. Drain and set aside.
5. If using fresh spinach, blanch it 1 to 2 minutes in a little boiling
water. Drain it, let it cool, and squeeze all of the water out several
times. if you are using frozen spinach, let it defrost in a sieve over a
bowl for at least 3 hours. Squeeze all the water out by hand.
6. Toss the pasta, Gorgonzola sauce, spinach, ricotta, and garlic in a
large bowl until well combined. Taste and correct for salt and pepper.
7. Place in a 12 by 17-inch casserole dish and top with the Parmesan. Bake
for 20 to 30 minutes, until the cheese browns a little. you may make this
a day ahead, and before baking, refrigerate well covered
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