Method

Preheat oven to 375°F.  Bring a large pot of water to a boil.

Heat milk until hot in a small saucepan. In a separate small saucepan, melt butter. Stir in flour with a wire whisk and cook over low heat for 2 minutes.

Add hot milk gradually to butter and flour mixture, whisking all the while with whisk until sauce is smooth and thick. Remove from heat and let cool just a little. Add beaten egg, two-thirds of the cheese, and season to taste with salt and pepper. Mix until cheese is melted.  If you need to return to the stove, be sure the flame is set at the lowest possible.  Set aside.

Heat olive oil in a large skillet over medium flame. Stir in onions and spinach and cook for 2 minutes just to wilt the spinach, not to fully cook it. Add spinach to bechamel sauce and set aside.

Cook pasta according to package directions. Drain and pour into large bowl.  Pour bechamel sauce over the pastas and stir to coat every lovely little elbow. 

Pour into a 13 x 9 inch baking dish or casserole.  Sprinkle with remaining cheese and bake in preheated oven for 25 minutes. Let settle 5 minutes before serving.

Contributor: pat ciesla

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