Ingredients

• 3 10 oz bags fresh spinach, stems removed
• Coarse sea salt
• 1 lb whole-wheat penne rigate
• 4 tbsp unsalted butter
• 4 leeks, white part only, cleaned well and thinly sliced
• 1 cup chicken stock
• 1 cup light cream
• 1/2 tsp nutmeg
• 1/4 tsp cayenne
• 1 1/2 cups grated Asiago cheese
• Pepper
• 1/2 cup grated Fontina cheese
• 1/2 cup panko or other fine dry breadcrumbs
• 1 tsp freshly ground white pepper

Directions

1. Wash spinach and drain, but do not dry. Place half the leaves in a large pot, cover and bring to a boil. Turn off heat and let stand until soft. Transfer to a colander to drain. Repeat with remaining spinach. Squeeze completely dry.

2. Bring a large pot of water with 1 tbsp salt to boil. Add penne and cook until not quite al dente. Drain well and toss with 2 tbsp butter in large bowl. Set aside.

3. at oven to 425. Butter a 9×13 inch baking dish.

4. Melt remaining butter in a large sauté pan. Add leeks and season with salt. Saute until soft, about 10 minutes. Finely chop spinach and stir into leeks. Add stock, cream, nutmeg and cayenne, mixing well. Remove from heat and stir in Asiago. Season with black pepper to taste and additional salt if needed.

5. Add leek mixture to penne, mix thoroughly and spoon into butter baking dish. Combine Fontina cheese and panko and sprinkle over top. Cover and bake 10 minutes, then uncover and cook until pasta is cooked and top is golden, about 10 minutes longer

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