3 cups fresh Spinach
1 ¾ cup whole Milk
3 Tbsp All Purpose Flour
2 cups Gruyere Cheese, shredded
1 cup Fontina Cheese, grated
½ cup Parmigiano Reggiano, grated
⅛ tsp ground Nutmeg
¼ tsp SOOC Sicilian Sea Salt
¼ tsp Black Pepper
1 lb Pasta
1 cup Panko Bread Crumbs
1 Tbsp SOOC Herbes de Provence Olive Oil
¼ tsp Paprika
Preheat the oven to 450℉ and grease an 8” square baking dish with cooking spray.
Bring a large pot of water to a boil. Add the spinach to the water and cook until wilted, about 30-60 seconds. Immediately drain into a mesh strainer, pressing out excess moisture. Set aside.
Heat 1 ½ cups of the whole milk in a saucepan over medium-high heat until steaming. In a mixing bowl, whisk together the remaining ¼ cup milk and the flour until smooth before adding it to the saucepan. Whisk constantly until the sauce begins to simmer and thicken, about 2-3 minutes.
Remove the sauce from the heat. Fold in the gruyere, fontina, and ¼ cup of the parmigiano reggiano until melted. Season with the nutmeg, Sicilian Sea Salt, and black pepper. Set aside.
Cook the pasta 6 minutes less than according to package instructions, it will finish cooking in the oven. Drain the pasta and fold in with the melted cheese.
Pour half the pasta into the greased baking dish. Spoon the wilted spinach on top, and layer with the remaining pasta.
In a smaller mixing bowl, stir together the panko bread crumbs, Herbes de Provence Olive Oil, paprika, and the remaining parmigiano reggiano. Sprinkle the mixture on top of the pasta.
Bake in the oven until golden and bubbly, about 25-30 minutes. Serve, and enjoy!