in Recipes

Macaroni and Spinach Gratin

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Ingredients for 4 servings:

  • 500 g macaroni
  • 1 tsp oil
  • 2 onions
  • 2 cloves garlic
  • 400 g leaf spinach, frozen
  • 200 ml white wine
  • 250 ml milk, 1.5%
  • 2 tbsp sauce thickener, light, optional
  • e.g. salt and pepper
  • n. B. Nutmeg
  • 200 g Emmental cheese, grated
  • Fat for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

casserole

Cook the pasta in salted water until al dente, drain well, and set aside. Meanwhile, sauté the chopped onions and garlic in hot oil in a pan. Add the frozen spinach and sauté briefly. Deglaze with the white wine and milk. Simmer until a nice, creamy sauce forms, thickening with a sauce thickener if necessary. Season with salt, pepper, and nutmeg. Mix the pasta with the spinach and half of the cheese and transfer to a lightly greased baking dish. Sprinkle with the remaining cheese. Bake in a preheated oven at 220°C (top/bottom heat) for about 30 minutes.

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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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