4-cheese pasta bake with spinach and salmon

Ingredients for 4 servings:

• 300 g pasta, e.g. penne
• salt water
• 1 tbsp oil
• 1 onion(s)
• 100 ml white wine
• 200 ml cream
• 150g Gorgonzola
• 1 ball of mozzarella
• 50 g Parmesan
• 200 g Gouda, grated
• 2 cloves garlic
• 150 g spinach, frozen
• 250 g salmon fillet(s), frozen
• some salt and pepper
• some oregano
• some basil
• some cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 160°C and cook the pasta in salted water as usual. I personally cook it a little less than the specified time so it’s not completely overcooked. In the meantime, finely dice the onion, finely chop the salmon fillets, peel the garlic, roughly dice or grate the cheeses, and remove the spinach from the freezer. Thawing is not necessary. For the sauce, sauté the onion with 1 tablespoon of oil in a non-stick pan until translucent, then deglaze with the white wine and reduce slightly. Then reduce the heat to medium and add the cream, followed by the cheese. Heat gently, stirring constantly, until the cheese has melted and you have a nice, smooth sauce. Now add the spinach, press in the garlic cloves, and season with salt, pepper, a little cayenne pepper, basil, and oregano. Drain the pasta and place it in a baking dish along with the raw salmon pieces. Pour the sauce over it. Mix everything together a bit, then top with the grated Gouda cheese and bake for about 20-25 minutes, until the cheese has melted and turned a beautiful golden yellow.