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Pasta gratin

updated

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Ingredients for 3 servings:

  • 600 g tortellini with meat filling or other pasta
  • salt water
  • 500 g leaf spinach (frozen)
  • 220 g Gorgonzola, rather old
  • 250 ml cream
  • 250 ml milk
  • 2 cloves garlic
  • 250 g grated cheese (e.g. gratin cheese, Gouda, Edam, …)
  • salt and pepper
  • nutmeg
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with spinach and Gorgonzola cream sauce

Pre-cook the pasta (I used meat-filled tortellini, but you can vary it to your liking) for 6 minutes and place it in a greased, shallow baking dish. Preheat the oven to 200°C (top/bottom heat). Bring the cream to a boil along with the milk, Gorgonzola, garlic, and spices. Thaw the spinach and spread it over the pasta. Then pour the Gorgonzola cream sauce over it, sprinkle with the cheese, and bake for 35 minutes, until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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