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Gratin Of Penne And Vegetables

Ingredients

  • 3 quarts, plus 1/3 cup, water
  • ½ pound penne, macaroni or bow-tie pasta
  • 1 pound broccoli flowerets, cut into 1 1/2-inch pieces (4 cups)
  • 8 ounces mushrooms, cut into 1/2-inch pieces
  • 1 red pepper (8 ounces), seeded and diced (1 cup)
  • ½ cup walnut pieces
  • 2 tablespoons olive oil
  • 10 ounces spinach — damaged or wilted leaves and stems removed — washed
  • 3 tablespoons grated Parmesan cheese (see step 2.)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup grated Swiss cheese

The bechamel sauce:

  • 1 tablespoon unsalted butter
  • 1 ½ tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      623 calories; 39 grams fat; 18 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 23 grams protein; 92 milligrams cholesterol; 832 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. Bring the 3 quarts of water to a boil in a large pot and add the penne. Cook for approximately 8 minutes, until just tender, and drain. Rinse briefly under cool water to stop the cooking if you don’t intend to assemble the dish immediately.
  2. Bring 1/3 cup of water to a boil in a large skillet. Add the broccoli pieces, cover, return to the boil and cook for 3 minutes, or until most of the water has evaporated. Add the mushrooms, red pepper, walnuts and olive oil and mix well. Add the spinach, still wet from washing, cover and cook 2 to 3 minutes, or until it is wilted. (At this point, the vegetables can be combined with the warm pasta, seasoned with salt and pepper and served with a little grated Parmesan cheese as a side dish.) For the gratin, set the vegetables aside while you make the sauce.
  3. For the bechamel sauce, melt the butter in a saucepan. Add the flour, mixing it in well with a whisk. Stir in the milk and bring the mixture to a boil, stirring with a whisk (especially around the edges where it might have a tendency to burn) until lightly thickened. Add the cream and salt and pepper, then return to the boil. Set aside.
  4. When ready to serve, mix together the vegetables, pasta and bechamel sauce and stir in the Swiss cheese. Spread the mixture into a 10-to-12-cup gratin dish. If the ingredients are still hot, place the dish under a hot broiler for 5 minutes, until the top is lightly browned. If some of the ingredients are lukewarm or cool, heat the gratin for about 10 minutes in a 400-degree oven until bubbling hot, then brown for 5 minutes under the broiler. If the mixture is cool throughout, place the gratin in a 400-degree oven for approximately 15 to 20 minutes, then place under the broiler for 5 minutes. Serve immediately.

1 hour 30 minutes

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