Layered macaroni with spinach

Ingredients for 4 servings:

• 300 g macaroni
• 2 tsp salt
• 300 g leaf spinach, frozen
• 1 onion(s)
• 1 garlic clove(s)
• 20 g butter
• salt and pepper
• nutmeg powder
• 40 g butter
• 30 g flour
• 200 ml vegetable stock
• 250 ml milk
• 100 g processed cheese
• 400 g tomatoes, peeled, with tomato juice
• 1 pinch of sugar
• 1 tsp sweet paprika powder
• 2 tbsp oregano, dried
• 2 tbsp sunflower oil
• 100 g Emmental cheese, grated, for sprinkling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Cook the macaroni in boiling salted water until al dente. Meanwhile, thaw the spinach. Peel and finely chop the onion and garlic, then sauté in 20g butter until translucent. Squeeze some of the spinach, roughly chop, and sauté with the onion and garlic for 5 minutes, then season with salt, pepper, and nutmeg. For the cheese sauce: Heat the butter in a saucepan. Sauté the flour in it. Stir in the broth, then the milk. Simmer everything for about 5 minutes. Stir in the cream cheese until melted, seasoning with salt and pepper if desired. For the tomato sauce: Place the tomatoes in a saucepan, mash with a potato masher if desired, and reduce slightly. Season the tomatoes with salt, pepper, sugar, paprika, and oregano. Preheat the oven to 160°C (fan oven). Grease a baking dish. Drain the macaroni. Layer half of the macaroni and spinach, half of the cheese sauce, and tomato sauce in the dish. The cheese sauce should be the last layer. Sprinkle everything with grated cheese and bake in the oven for about 30-35 minutes.