Pasta with spinach and sun dried tomato - Gluteen free

Ingredients

• 1 lb. frozen spinach, thawed and drained
• 1 16oz. bag of noodles
• 2 tablespoons sun-dried tomatoes
• 1 lb ricotta cheese
• 1 cup shredded Italian cheese blend (I used one with provolone, parmesan, romano, asiago, mozzarella, and fontina)
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken stock
• 1 teaspoon Kosher salt
• Pepper to taste

Instruction

1. Prepare noodles according to package directions, cooking them to al-dente. Melt the butter in a saucepan. Whisk in flour and kosher salt. Cook for 2-3 minutes, whisking continually.
2. Stir in the chicken stock , and bring to a boil, and then reduce to a simmer. Let the sauce thicken.
3. Then add the cheese, and whisk in and melt. Add the noodles, spinach, and sun-dried tomatoes. Let this heat through, then turn off the heat and stir in the ricotta cheese. 

 Serve and enjoy!