Gratinated Pasta with Spinach

Method

1. Place the washed spinach in a pot without any added fat, cover, and let wilt for about 5 minutes.
2. Meanwhile, remove the rind from the Gorgonzola and cut it into large pieces.
3. In a saucepan, melt the Gorgonzola over very low heat.
4. Add the mascarpone and stir until melted and smooth, breaking up any lumps.
5. Add the fresh cream and stir.
6. Add half of the grated Parmesan and mix until you have a smooth cream; remove from heat.
7. Once the spinach has wilted, remove it from the heat as well.
8. Cook the pasta al dente; about 5 minutes before the pasta is done, start the next step.
9. Transfer the wilted spinach to a tall narrow glass or beaker, add a little pasta cooking water, and blend into a cream.
10. Drain the pasta directly into the cheese cream and toss well.
11. Add fresh thyme leaves and mix again.
12. Assemble the baking dish: start with a layer of pasta, sprinkle with Parmesan, spread some spinach cream, and continue layering until all ingredients are used.
13. Top with a final sprinkle of Parmesan and a drizzle of olive oil.
14. Bake in a preheated oven at 180°C (350°F) for about 30 minutes, until golden and bubbly.