Ingredients:

1 pound Fusilli Pasta

12 tablespoons Salted Butter

1/2 cup All Purpose Flour

3 1/2 cups 1% Milk

1 teaspoon White Pepper

1 teaspoon Himalayan Pink Salt

1/4 to 1/2 teaspoons Ground Nutmeg, to taste

2 1/2 tablespoons Fresh Mint, roughly chopped

2 + 1/2 to 1 cups Homemade Ricotta (using Lemon Juice Method)

2 cups Freshly Shredded Gruyere plus more for top

4 large handfuls Baby, New Zealand or Savoy Spinach

1/4 cup Homemade Breadcrumbs (optional)

Directions:

Prehead oven to 350.

Cook pasta to al dente in salted water. While pasta is cooking make the sauce.

For the sauce: Melt the butter in a large saucepan over medium low heat. Once butter is melted, whisk in flour until smooth. From this point on, you will be whisking continually.

Turn up burner to medium and add the milk in a slow stream and continue whisking until the mixture thickens.

Once thickened reduce heat to meduim low, add the salt, white pepper, fresh mint and nutmeg. Whisk to combine.

Add the Ricotta and whisk until almost smooth. It’s OK to see some still. Once ricotta is incorporated, add the 2 cups of freshly shredded Gruyere and whisk until melted

Add the spinach, stirring until wilted. Adjust seasonings to taste.

Pour a layer of sauce into the bottom of a 9x12 ceramic baking dish, enough to cover the bottom. Layer pasta, then sauce, continuing until pan is full. End with a sauce layer. Stir gently to make sure all pasta is coated in sauce.

Dot the top with remaining homemade Ricotta cheese. This will add extra creaminess to the sauce, and also create pockets of creamy goodness. Shred the leftover Gruyere over the top, just a light coating,

Bake uncovered at 350 for 15 to 20 minutes, or until cheese is bubbly.

To serve, spoon into 6oz ramekins and sprinkle top with breadcrumbs.

Nutritional Information: