Step 1

Preheat oven to 425 degrees (see Note below). Butter a shallow 3-quart baking dish.

Step 2

In a large stockpot, cook the ziti pasta according to package directions until almost tender but still al dente (see my pasta cooking tips).

Step 3

While the pastas cooks, place broccoli in a steamer basket over boiling water. Cover and steam until crisp-tender.

Step 4

Drain pasta, return to pot and add the broccoli. Set aside.

Step 5

In a large skillet or sauté pan, melt 2 teaspoons of the butter over medium heat. Add the mushrooms and shallots and cook 5 minutes or until tender.

Step 6

In a medium mixing bowl, pour in the milk. Sift the flour over the top of the milk, and whisk until well blended. Season with salt and pepper.

Step 7

Stir the flour mixture into the mushroom mixture and bring to a boil. Reduce heat and simmer, stirring, 5 minutes or until thickened. Stir in spinach. Remove from heat and stir in Fontina and 1/3 cup of Parmesan cheese. Add mushroom sauce to pasta mixture and toss until well blended.

Step 8

Place in prepared baking dish.

Step 9

In a small skillet or saucepan, melt remaining 1 teaspoon of butter. Stir in breadcrumbs and remaining 2 tablespoons Parmesan cheese; sprinkle over top of pasta mixture.

Step 10

Bake 10 to 15 minutes or until bubbly and the top begins to brown.