Cheesy Penne with Spinach, Sausage and Olives

Last Sunday I watched Portland chef Naomi Pomeroy stir a big bunch of spinach into a pot of creamy bechemel sauce on Iron Chef America and I haven’t been able to get that picture out of my head.  I’ve been plotting and planning all week to make something that included creamy spinach, and tonight I finally made it home in time to make it and almost in time to get good pictures.  Alas, can’t have everything.

Cheesy Penne with Spinach, Sausage and Olives

2 T. olive oil

1/2 large onion, minced

2 cloves garlic, minced

1/2 pound chicken Italian sausage

3 T. butter

3 T. flour

2 c. milk

2 c. shredded Fontina cheese

3 c. fresh spinach

1/2 c. Kalamata olives

1/2 lb. penne pasta, cooked according to package instructions

3 oz. mozzarella cheese, cubed

1/2 c. panko breadcrumbs

Preheat oven to 450 degrees.  Heat olive oil in a skillet over medium heat and add onions and garlic.  Season with salt and pepper.  Add chicken sausage and cook until vegetables are tender and sausage is cooked through, about 10 minutes.  Add butter and stir until melted.  Add flour and cook over medium heat for 3 minutes.  Gradually add milk and cook until thickened, stirring constantly, about 6-7 minutes.  Turn heat off and stir in Fontina cheese.  When cheese is melted, add spinach and olives.  Add pasta, stirring to coat.

Place pasta mixture in a casserole dish.  Push cubes of mozzarella all into in the pasta, so that some are covered and some are sitting on top. Sprinkle breadcrumbs on top and drizzle with olive oil.  Place in preheated oven and bake at 450 for 20 minutes, or until golden brown and bubbling at the edges.

Serves 2.