Whole wheat penne gratin with cauliflower sauce



- 2kg Ardo Whole wheat penne
- 1kg Ardo Cauliflower puree
- 1kg Ardo Spinach ‘Foglia’
- 50g Ardo Shallots
- 500g ham cubes
- 50g butter
- 2dl cream
- 300g grated Emmenthal
- Pepper
- Salt
- Nutmeg


Gluten, Milk


  1. Defrost the whole wheat penne.
  2. Bring the cream to the boil and add the cauliflower puree. Add half of the Emmenthal when the sauce is nicely warm again. Season with salt, pepper and nutmeg.
  3. Defrost the spinach ‘Foglia’.
  4. Stew the shallots in some butter, add the spinach ‘Foglia’ and let simmer. Season with salt, pepper and nutmeg.
  5. Mix the whole wheat penne with the spinach and the ham cubes.
  6. Fill an oven dish with the penne-spinach mixture and pour over the cauliflower-bechamel-sauce. Finish with the rest of the Emmenthal. Put in the oven for 30-40 min at 180°C.
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