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Alpine Baked Pasta

Alpine Baked Pasta Alpine Baked Pasta

Try something different when it comes to pasta with this delicious dish made with spinach and Fortina cheese.















6 quarts water
2 tablespoons salt
1 pound pasta, penne
pasta, dry
1 leeks
well washed, chopped (1 c)
2 cups spinach
washed, coarsely chopped
4 tablespoons butter
2 tablespoons sage
fresh, chopped
1 tablespoon poppy seed
½ cup fortina cheese
¼ cup Parmesan cheese
1 teaspoon salt
1 teaspoon black pepper


Preheat oven to 400℉ (200℃). Place the water in a large pot and bring to the boil. Add the salt, return to the boil, and add the pasta. When the water returns to the boil, begin to time the pasta carefully, and after 8 minutes of cooking time add the leeks. Cook the pasta and leeks together for another 2 minutes after the water has returned to the boil.

While waiting for the pasta to cook, put the butter into a saucepan and begin to melt to a golden brown. When the butter is a light nut brown add the sage and poppy seeds and set aside.

The pasta leek combination should cook for a total time of about 10 to 11 minutes (check the recommenced cooking time on the pasta box). Add the spinach in the final 2 minutes of cooking time. Cook together for 2 to 3 minutes, drain and toss with the sage butter, add the salt and pepper and place into a buttered gratin dish.

Add both cheeses and stir to combine. Place the gratin dish into the oven and bake for 10 to 12 minutes until the cheese has melted and the top edges begin to brown.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 56325% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 4273mg 178%
Total Carbohydrate 29g 29%
Dietary Fiber 5g 19%
Sugars g
Protein 36g
Vitamin A 37% Vitamin C 8%
Calcium 15% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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