Rigatoni with spinach, fennel and cheese

Name: rigatoni with spinach, fennel and cheese
Cook time: 35 min
Total time: 70 min
Yield: 6
Cuisine: Italian
Ingredients: 1 bag rigatoni pasta, 500 g; 2 fennel tubers in thin parts; 5 el olive oil; 75 g butter; 75 g flour; 700 ml milk; 200 g Gorgonzola cheese; 2 bags Spinach a 300 g; 2 toes garlic pressed; 1 tray Italian spices (20 g), leaves and needles finely chopped; 1 tray ricotta fresh cheese, 250 g

A tasty Italian recipe. The main course contains the following ingredients: rigatoni (pasta, 500 g), fennel tubers (in thin parts), olive oil, butter, flour, milk, Gorgonzola (cheese), spinach (a 300 g), garlic (pressed), Italian herbs ( (20 g), leaflets and needles finely chopped), ricotta cheese (fresh cheese and 250 g).

Ingredients

Kitchen Stuff

baking paper, baking dish approx. 25 x 35 cm

Directions

Preheat the oven to 200 ºC. Cook the pasta according to the instructions on the package. In the meantime, spread the fennel over a baking sheet covered with parchment paper. Sprinkle with salt and pepper and drizzle with 3 tbsp oil. Roast in the oven for about 20 minutes.
In the meantime, heat the butter in a pan and add the flour. Fry on low heat for 5 minutes (roux). Add the milk and bring to the boil while stirring. Add the Gorgonzola when the sauce is bound. Season to taste with salt and pepper and simmer for 5 minutes.
Heat the rest of the oil in a wok. Add the spinach in parts, together with 1 clove of garlic and let it shrink. Season with salt and pepper. Spoon the fennel and spinach through the pasta. Mix in the cheese sauce and put everything in the baking dish.
Mix the herbs and the rest of the garlic with the ricotta and add pepper and salt. Spread over the pasta and put in the oven for about 15 minutes.