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Spinach and corn pasta casserole with pineapple

updated

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Ingredients for 4 servings:

  • 250 g pasta (wholemeal spirali)
  • 300 g leaf spinach
  • 300 g corn
  • 300 g pineapple, in pieces
  • 300 ml hollandaise sauce
  • 300 ml milk
  • 2 tsp nutmeg
  • Salt
  • pepper
  • 200 g cheese

Instructions

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

Cook the pasta according to the instructions and thaw the spinach. Whisk the hollandaise sauce with the milk and nutmeg. Season with salt and pepper. Place the cooked pasta in a casserole dish with the corn, pineapple, and thawed spinach, and add the sauce. Bake in the oven at 180°C for 20 minutes. After 10 minutes, add the cheese. The casserole is ready when the cheese has melted to a golden brown.

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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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