Gouda Penne With Spinach - cooking recipe

Ingredients

8 ounces penne (I used Gluten Free Pasta, slightly undercooked)
1 (10 ounce) package frozen spinach, thawed and well drained
2 tablespoons butter
2 tablespoons sun-dried tomatoes, finely chopped
2 shallots, finely diced
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
7 ounces gouda cheese, shredded
1/4 cup parmesan cheese, shredded

Preparation

Preheat oven to 350 degrees.
Cook pasta according to package directions. Drain and keep warm.
Melt butter in a large saucepan, over low heat being careful not to burn the butter.
Saute sun dried tomatoes and shallots in melted butter until shallots begin to soften, about 3 minutes.
Stir in corn starch and salt.
Cook and stir for 1 minute.
Gradually add milk, blending well.
Cook over medium heat, stirring constantly until sauce is slightly thick, about 3-4 minutes.
Add shredded Gouda cheese, stirring until cheese is melted.
Combine pasta, spinach and cheese sauce.
Pour into a greased 1 1/2 quart casserole.
Top with grated parmesan cheese.
Bake 20-25 minutes or until top is golden brown and sauce is bubbly.