Name: Gorgonzola and Prosciutto di Parma Pasta Bake
Prep time: 20 min
Cook time: 35 min
Yield: 6
Ingredients: 250g rigatoni; 40g Prosciutto di Parma; 50g butter; 4 tbsp plain flour; 650ml whole milk; 150g Gorgonzola piccante, plus 30g to garnish; 250g spinach, wilted; 50g walnuts, chopped; Salt and freshly ground black pepper