Baked Pasta and Vegetables Casserole with Robiola Cheese

I like buying new ingredients and testing it for my food concussions. Exploring new flavours is a very exciting way to expand our gastronomic horizons and add new dishes to one's cooking repertoire. In our house pasta is all the way on the top of preferred dishes to make for the obvious reasons. It is fast and very versatile with endless possibilities for variations i make it once a week.

This week I purchased Robiola cow's milk cheese from Piedmont region of Italy, cornetti picanti pasta and a new green item Tat Soi from farmers market (spinach like).



Start you pasta water in a big pot of water. At the same time take 4 zuccihinis cut them leignwise and then slice in 1 inch pieces. Start saute pan with olive olive and start sweating zuccihinis. Once the pasta is aldente drain and mix it with zucchinis and greens and place in a casserole oven proof dish.



To make sauce melt 1/2 of a stick of butter in a saute pan then add 2 table spoons of regular flour and whisk it together. Add 2 cups of milk and continue whisking on simmer. Add half of Robiola cheese cut in a small pieces and add it to a sauce pan. After 10 minutes once all cheese is melted pour it over the pasta in a casserole dish and add the rest of the cheese in small pieces on the top. Add some bread crumbs to help form a little crust in the oven. Place in the oven at 375Degrees for 20 minutes then under the broiler for another 5 minutes.

Enjoy and Happy Eating!