Spinach, penne and cheese "Spoufflé"

For me, pasta is summer food, even a baked pasta like this one. Even as a child, I have loved baked pasta dishes; the oozy, cheesy goodness is what makes me crave these dishes.

This is a simple bake, but one that always turns out so well. The spinach adds a touch of bright green to the dish, and the cheese and herbed béchamel sauce make all the difference, leading your palate away from blandness. The addition of stiffly whisked egg whites adds lightness to this dish, which fluffs up a bit in the oven. This is a pasta I want to make often.

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For the penne:

5 oz penne

8 cups of water

A few drops of olive oil

1/2 teaspoon salt

For the spinach:

2 tablespoons olive oil

1 lb baby spinach

Salt, to taste

1/2 teaspoon pepper

For the herbed béchamel sauce:

2 cups milk

1 bay leaf

10 black peppercorns

1/2 onion, chunked

2 loves

4 tablespoons butter

3 tablespoons all-purpose flour

A pinch of nutmeg

Salt, to taste

1/2 cup aged cheddar cheese + more to garnish

2 egg yolks, whisked

2 egg whites, whipped to a stiff foam

Method:

To make the penne:

Bring the water to a boil with the olive oil and salt. Add the penne and cook as per the package instructions, minus 1 minute for "al dente". Drain and set aside to cool.

For the spinach:

Heat the oil in a wide frying pan on medium heat. Add the spinach, salt and pepper. Sauté until the spinach has wilted completely. Drain onto a colander and allow the liquids to drain completely. Press out as much of the liquid as possible with a spatula or with your hands. Place the wilted spinach on a cutting board and mince it finely. Set aside.

For the herbed béchamel sauce:

Heat the milk in a pot with the bay leaf, peppercorns, onions, and clove. The milk should just come to a low boil. Take off the heat and steep for 20 minutes.

Heat the butter in a small pot. Add the flour and nutmeg, then cook over low heat for 4-5 minutes, until the roux starts to smell nutty. Strain the steeped milk into the flour while whisking continually. Whisk over a low flame for 4 minutes, until you have a thin sauce that coats a spoon well. Add the salt and egg yolks, whisking continuously so the yolks do not scramble and are incorporated into the sauce.

Add the chopped spinach and cheese, then cook for 2 more minutes to melt the cheese and mix the spinach in well. Mix the cooked pasta in and toss well to coat the pasta with the sauce.

Heat the oven to 375°F.

When ready to bake the pasta, whisk the egg whites to stiff peaks. Fold into the pasta quickly. Add the pasta to a glass baking tray.

Bake for 20-22 minutes until the pasta has fluffed up a bit and the top is golden. Serve immediately.