Recipe - Alpine Baked Pasta

6 qt Water
2 tablespoon Salt
1 pound Dry penne pasta
1 Leek; well washed,
And chopped ; (abt 1 cup)
4 tablespoon Unsalted butter
2 tablespoon Chopped fresh sage
1 tablespoon Poppy seeds
1 bn Spinach; washed,
And coarsely chopped ; (abt
2 cups)
1 teaspoon Salt
1 teaspoon Freshlyground black pepper
One half cup Grated Fontina cheese
One fourth cup Grated Parmesan cheese

Preheat oven to 400 degrees. Place the water in a large pot and bring
to the boil. Add the salt, return to the boil and add the pasta. When
the water returns to the boil, begin to time the pasta carefully, and
after 8 minutes of cooking time add the leeks. Cook the pasta and
leeks together for another 2 minutes after the water has returned to
the boil. While waiting for the pasta to cook, put the butter into a
saucepan and begin to melt until goldenbrown. When the butter is a
light nutbrown add the sage and poppy seeds and set aside. The pasta
leek combination should cook for a total time of about 10 to 11
minutes (check the recommended cooking time on the pasta box). Add
the spinach in the final 2 minutes of cooking time. Cook together for
2 to 3 minutes, drain and toss with the sage butter, add the salt and
pepper and place into a buttered gratin dish. Add both cheeses and
stir to combine. Place the gratin dish into the oven and bake for 10
to 12 minutes until the cheese has melted and the top edges begin to
brown. Serve immediately. This recipe yields 6 to 8