John Myers
Macaroni and Spinach Casserole
The perfect macaroni and spinach casserole recipe with a picture and simple step-by-step instructions.
- 300 g Macaroni
- 300 g Spinach leaves TK
- 1 Onion
- 1 toe Garlic
- Salt, pepper, nutmeg, sugar
- 200 ml Oat cream
- Or 200ml cream / milk and 1 tablespoon flour fOr a bechamel sauce
- 150 g Feta
- 1 disc Whole grain toast
- A few flAked Almonds
- Butter or oil
- Cook the maccheroni in plenty of salted water until firm to the bite, drain and let cool down a little (you can also use leftovers from the day before).
- Preheat the oven to 200 °.
- For the spinach filling, finely chop the onion and garlic and sauté in hot fat. Season with salt, pepper, a pinch of sugar and nutmeg, add the spinach and defrost with little heat, do not simmer any further, season again to taste.
- Grease a casserole dish or cake tin and cover with a layer of maccheroni, then a layer of spinach on top, crumble some feta over it and pour some oat cream over it (oat cream is an excellent substitute for bechamel because of its strong binding power, if you don’t want to use it, heats the cream or milk and binds it with a tablespoon of flour.) Another layer of pasta, spinach, feta, cream, etc. until the mold is filled. The top layer should be the noodles.
- Tear the toast into small pieces and spread over the pasta, sprinkle with a few flaked almonds and then put in the oven. Bake at 200 ° for about 30 minutes until the almonds are golden brown. Finished!
Facebook Comments