Gorgonzola and spinach pasta bake

Ingredients for 2 servings:

• 1 head of broccoli (approx. 500g)
• 200 ml milk
• 200 g processed cheese
• 2 small onions
• 200 ml cream
• 250 g pasta
• 400 g spinach
• 100 g white mushrooms
• 200 g Emmental cheese, grated
• 100g Gorgonzola
• 4 cloves garlic
• 2 tbsp, heaped parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Dice the onions and garlic and sauté in oil. Pour in the cream and milk and bring to a gentle boil, then add the cream cheese and parsley. Add the Gorgonzola and cook everything until a thick sauce forms. Season with salt and pepper. Cut the broccoli into bite-sized pieces and cook in salted water until tender. Cook the pasta and then cover the bottom of a greased dish with half of the pasta. Slice the mushrooms and place them on top of the pasta with the broccoli florets. Sprinkle 100g of grated Emmental cheese over the top. Layer the rest of the pasta on top. Pour the cheese, Gorgonzola, and spinach sauce over the sauce and sprinkle with the rest of the grated cheese. Bake in a preheated oven at 160°C for 35-40 minutes.