John Myers
Linguine Con Spinaci Al Forno
The perfect linguine con spinaci al forno recipe with a picture and simple step-by-step instructions.
- 500 g Linguine
- 2 tbsp Olive oil
- 0,5 Pc. Fresh onion
- 1 toe Fresh garlic
- 800 gr Frozen creamed spinach
- 250 ml Milk
- 8 tbsp Grated mozzarella
- 2 tbsp Freshly grated Parmesan
- Pepper
- Salt
- Nutmeg
- 300 gr Shrimp preserve drained
- Cook the linguine (of course it also works with spaghetti!) According to the instructions on the packet until al dente, drain and put in a baking dish.
- Heat the olive oil in a saucepan and fry the very finely chopped garlic clove as well as the chopped vegetable onion.
- Turn down the heat, add the creamed spinach and let it thaw slowly (add a little water if necessary so that nothing burns). Then add the milk and 3 tablespoons of the grated mozzarella and 2 tablespoons of Parmesan. Bring everything to the boil while stirring and season with salt, pepper and nutmeg. Pour the contents of the saucepan over the pasta in the baking dish and stir carefully until everything is well mixed.
- Drain the prawns (I usually use the small polar sea prawns) and distribute them evenly over the casserole. Finally, pour the remaining 5 tablespoons of the grated mozzarella over the top.
- Cook the casserole on the second rail from the bottom in a preheated oven at 180 degrees fan-assisted. First cover with aluminum foil for 15 minutes, then brown for another 10 minutes without aluminum foil.
Tip:
- The most delicious way is in a casserole dish that is not too high! The dish is easy to prepare.
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