The simple, wonderful addition of queso de bola to the cream sauce makes it more festive.
This pasta dish is perfect for your holiday spread! The simple, wonderful addition of queso de bola to the cream sauce makes it more festive.
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 cup chicken stock
1 1/2 cups queso de bola, grated
1 table spoon vegetable oil
1 small onion, minced
2 cloves garlic, minced
1 cup spinach leaves, chopped
1 cup bell pepper, diced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
500 grams penne pasta, cooked according to package directions
1/2 cup queso de bola, grated
Preheat oven to 350°F.
Make the cream sauce: Melt butter in a large saucepan over medium heat, and stir in all-purpose flour. Cook mixture for 1 minute. Stir in milk and stock; bring mixture to a boil as you stir continuously.
Add grated queso de bola then turn off heat, stirring until cheese melts completely.
Heat oil and sauté onion in a large frying pan over medium heat until translucent. Increase heat to medium-high. Add garlic, chopped spinach, diced bell peppers, and salt.
Stir constantly and cook for about 6 to 8 minutes or until vegetables are tender. Remove from heat and set aside.
Add cooked vegetables and black pepper to the cream sauce. Mix well.
Stir in cooked penne and toss to mix well. Pour into a 13x9-inch baking dish. Sprinkle with grated queso de bola.
Bake in the preheated oven for 15 to 20 minutes or until cheese is melted and bubbly. Serve immediately.
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