Maultaschen casserole with spinach

Ingredients for 3 servings:

• 3 packs of Maultaschen (6 pieces each), from the refrigerated section
• 500 g spinach, frozen
• 1 cup of cream
• 1 cup crème fraîche
• 6 stalk(s) spring onions or 1 onion
• 1 clove(s) garlic
• 1 pack of smoked ham
• 150 g Emmental cheese, grated
• 2 tomatoes
• Spice(s) to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

First, chop all the ingredients. Cut the Maultaschen into sixths and chop all the other ingredients (garlic, leeks, tomatoes) as finely as possible. Thaw the spinach in a large pot and heat it up. As soon as it’s liquid, add the cream, garlic, and the smoked ham and simmer briefly. Then add the Maultaschen, crème fraîche, leeks, and tomatoes and fold them in. Season to taste. Stir in about 50g of cheese and let it melt briefly. Pour the entire contents of the pot into a suitable casserole dish and sprinkle with the remaining cheese. Season again if desired. Then place the casserole dish in the oven at 250°C (top/bottom heat) for about 25 minutes, or until the casserole has a beautiful golden yellow color. Note: In this recipe picture, I also used leftover pasta instead of the third pack of Maultaschen.