*  Exported from  MasterCook  *
                          Alpine Baked Pasta Fntv
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Quarts        water and 2 tablespoons salt
    1      Pound         dry penne pasta
    1                    leek -- well washed,
                         chopped, about 1 cup
    1      Bunch         spinach -- washed and coarsely
                         chopped, about 2 cups
    4      Tablespoons   unsalted butter
    2      Tablespoons   chopped fresh sage
    1      Tablespoon    poppy seeds
      1/2  Cup           grated fontina cheese
      1/4  Cup           grated Parmesan cheese
    1      Teaspoon      salt
    1      Teaspoon      ground black pepper
 Preheat oven to 400 degrees. 
 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. 
 Yield: 6 to 8 portions
 Copyright, Michael Lomonaco 1998
 Diane Geary
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