Spinach and cheese casserole

Ingredients for 4 servings:

• 750 g spinach
• 500 g tagliatelle, wide
• 3 cloves garlic
• 2 m.-sized onion(s)
• 40 g butter or margarine
• 1 tbsp flour, heaped
• 1 can of tomatoes (850 ml)
• 200 g whipped cream
• 75 g salami, thinly sliced
• 125g mozzarella
• 100 g noble mushroom cheese (e.g. Gorgonzola)
• 75 g Gouda, medium-aged, grated
• 75 g Parmesan, freshly grated
• 1 tsp Italian herbs
• 1 tsp vegetable broth, granulated
• Salt
• Cayenne pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Salami adds the spice

Cook the pasta in salted water for 5 minutes. Drain in a sieve and let cool. Wash the spinach, dice the onions, and chop the garlic. Heat 20g of fat and fry half of the onions and garlic until translucent. Add the spinach and sauté until no liquid remains. Season with salt, pepper, and nutmeg. Heat 20g of fat and fry the remaining onions and garlic. Add the flour and sauté. Add the tomatoes with their juice, Italian herbs, salt, and cayenne pepper, and simmer for about 5 minutes. Add the cream and simmer for another 5 minutes. Season with stock, salt, and pepper to taste. Roll the pasta into nests and place in a greased baking dish. Arrange the spinach and salami in the nests. Pour the tomato sauce over the pasta. Dice the mozzarella and blue cheese and arrange them on top. Sprinkle the grated cheese on top. Bake in a preheated oven at 200 degrees for 25 – 30 minutes.