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Heat oven to 425 degrees and butter a shallow 3-quart baking
dish.
Cook the pasta according to package directions, adding the
broccoli during the last 3 minutes of cooking; drain and return
the broccoli and pasta to the pot.
Meanwhile, melt the butter in a large deep skillet over medium
heat. Add shallots and mushrooms and sauté until tender, 5
minutes.
In a medium bowl, whisk together milk, flour, salt and pepper.
Pour into skillet and bring to a boil. Reduce heat and simmer,
stirring occasionally, until thickened, about 5 minutes; stir in
spinach. Remove from heat and stir in 1 cup of the fontina and
1/3 cup of the Parmesan.
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