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Pasta and creamed spinach casserole

updated

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Ingredients for 4 servings:

  • 500 g pasta (spirelli)
  • 2 packs of creamed spinach (frozen), thawed
  • 200g Gorgonzola
  • 200 g cheese, grated
  • salt and pepper
  • 1 onion(s), diced
  • olive oil
  • nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with Gorgonzola

Cook the pasta according to the package instructions, then drain and set aside. Place the same pot from which you cooked the pasta on the stove, heat a little olive oil, and sauté the diced onion. Now add the thawed creamed spinach and stir until completely thawed and warmed through. Cut the Gorgonzola into large cubes and stir into the spinach until melted. Season with salt, pepper, and nutmeg. Grease a baking dish with olive oil and add the pasta. Pour the creamed spinach over the pasta and mix everything together. Sprinkle with grated cheese. Bake in a preheated oven at 200°C (top/bottom heat) for about 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.

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