Baked pasta with spinach

Ingredients for 2 servings:

• 250 g tagliatelle pasta (wholemeal)
• Salt
• 1 tbsp olive oil
• 2 onions
• 1 tbsp butter
• 450 g leaf spinach, frozen
• White pepper, freshly ground
• 1 pinch(s) nutmeg, freshly ground
• 1 large can of tomatoes, peeled, 800 g
• 2 tbsp crème fraîche
• 1 tsp maple syrup
• 1 garlic clove(s)
• 100 g Parmesan, freshly grated
• Butter, for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Particularly hearty thanks to wholemeal pasta

Cook the pasta al dente in plenty of boiling water with salt and oil, then drain. Peel and finely dice the onions, then sauté in the butter until translucent. Add the spinach, cover, and sauté over low heat for a few minutes. Season with salt, pepper, and nutmeg. Drain the tomatoes, chop them, and mix with the crème fraîche and maple syrup. Peel the garlic clove, press it through a press or chop it finely, then add it and stir in. Season the tomato sauce with salt and pepper, then heat through. Preheat the oven to 220°C (top and bottom heat). Grease a baking dish with butter. Add half of the pasta to the dish, then add the spinach. Spread the remaining pasta on top and pour over the tomato sauce. Finally, sprinkle with Parmesan cheese. Bake the pasta in the oven for about 20 minutes, until the tomato sauce and Parmesan are lightly browned.