1 C panko bread crumbs

¼ t paprika

3 bunch fresh spinach

¼ C grated Parmigiano Reggiano

1 T 30A Olive Oil Herbs de Provence Olive Oil

1 ¾ C whole milk

3 T all purpose flour

2 C shredded Gruyere cheese

1 C grated Fontina cheese

⅛ t ground nutmeg

¼ C grated Parmigiano Reggiano

freshly ground black pepper, to taste

¼ t 30A Olive Oil Himalayan Pink Sea Salt

2 C short pasta

Directions:

• 1. Put a large pot of water on to boil. Preheat oven to 450°F. Coat an 8-inch-square (2-quart) baking dish with cooking spray. Mix breadcrumbs, Herbs de Provence Olive Oil, grated Parmigiano Reggiano Cheese, & paprika in a small bowl. Place spinach in a fine-mesh strainer & press out excess moisture.
• 2. Heat 1 ½ cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining ¼ cup milk & flour in a small bowl until smooth; add to the hot milk & cook, whisking constantly, until the sauce simmers & thickens, 2 to 3 minutes. Remove from heat & stir in grated cheese until melted. Stir in nutmeg, salt & pepper.
• 3. Cook pasta in boiling, salted water for 6 minutes less than the suggested cook time (It will continue to cook during baking). Drain & add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture. Bake the casserole until bubbly & golden, 25 to 30 minutes.

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