1/3 cup unsalted butter
1/3 cup all-purpose flour
4 cups whole milk
Freshly grated nutmeg (about 1/8 teaspoon)
Salt and ground white pepper
Salt and ground white pepper
2 tablespoons olive oil, plus more if needed
1 red bell pepper, diced
1 medium zucchini, diced
1 yellow onion, diced
4 cups sliced mushrooms
2 cloves garlic, chopped
Salt and ground white pepper
Salt and ground white pepper
2 big handfuls fresh baby spinach, washed and dried
1 pound penne pasta
2 cups grated fontina
1/2 cup freshly grated Parmigiano-Reggiano
Like my Nonna (grandmother), I prefer to bake this dish in a metal pan so the edges get super crispy. Sometimes I even use a cake pan or a small roasting pan, but a 13-by-9-inch baking dish will work as well: It will just get crispy on the top and not on the sides.
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