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Penne cake with spinach

updated

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Ingredients for 4 servings:

  • 250g penne
  • salt water
  • 500 g leaf spinach
  • Salt
  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp oil
  • 100 g whipped cream
  • 250 g ricotta
  • 100 g Parmesan
  • nutmeg
  • 4 eggs
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

delicious without meat

Cook the pasta in salted water according to the package instructions, then drain. Trim, wash, and drain the spinach. Peel and chop the onion and garlic, then sauté in oil. Sauté the spinach for about 3 minutes, season, and drain well. Combine the eggs, cream, ricotta, and 80g of Parmesan cheese, then season. Mix all ingredients. Pour into a greased springform pan. Sprinkle with the remaining Parmesan cheese. Bake in the oven at 175°C for about 45 minutes, covering with aluminum foil after 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.

Bionade jelly

Penne cake with spinach