Ingredients
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8 ounces penne (I used Gluten Free Pasta, slightly undercooked)
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1 (10 ounce) package frozen spinach, thawed and well drained
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2 tablespoons butter
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2 shallots, finely diced
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2 tablespoons cornstarch
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1/2 teaspoon salt
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2 cups milk
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1/4 cup parmesan cheese, shredded
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7 ounces gouda cheese, shredded
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2 tablespoons sun-dried tomatoes, finely chopped
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and keep warm.
- Melt butter in a large saucepan, over low heat being careful not to burn the butter.
- Saute sun dried tomatoes and shallots in melted butter until shallots begin to soften, about 3 minutes.
- Stir in corn starch and salt.
- Cook and stir for 1 minute.
- Gradually add milk, blending well.
- Cook over medium heat, stirring constantly until sauce is slightly thick, about 3-4 minutes.
- Add shredded Gouda cheese, stirring until cheese is melted.
- Combine pasta, spinach and cheese sauce.
- Pour into a greased 1 ½ quart casserole.
- Top with grated parmesan cheese.
- Bake 20-25 minutes or until top is golden brown and sauce is bubbly.