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Gratin Of Penne And Vegetables
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3quarts, plus ⅓ cup, water
- ½pound penne, macaroni or bow-tie pasta
- 1pound broccoli flowerets, cut into 1½-inch pieces (4 cups)
- 8ounces mushrooms, cut into ½-inch pieces
- 1red pepper (8 ounces), seeded and diced (1 cup)
- ½cup walnut pieces
- 2tablespoons olive oil
- 10ounces spinach -- damaged or wilted leaves and stems removed -- washed
- 3tablespoons grated Parmesan cheese (see step 2.)
- 1teaspoon salt
- ½teaspoon freshly ground pepper
- 1cup grated Swiss cheese
- 1tablespoon unsalted butter
- 1½tablespoons all-purpose flour
- 2cups milk
- 1cup heavy cream
- ½teaspoon salt
- ½teaspoon freshly ground pepper
The Bechamel Sauce
Preparation
- Step 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.
- Step 2
Bring ⅓ 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.
- Step 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.
- Step 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.
Private Notes
Cooking Notes
I made this last night and it was pretty good. I was a little impatient with the bechamel so not as thickened as I would have liked. I also had no walnuts. I think with those two things fixed this would be a great dinner- we enjoyed it.
Do not change anything in this recipe. It is perfect as is! Wonderful, filling comfort food with a healthy twist. It can be frozen, which makes it perfect for a family of two.
Had no mushrooms or red bell pepper, and added some red pepper flakes. Used some leftover pasta and halved the sauce. Walnuts were very tasty.
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