Pasta and spinach casserole

Ingredients for 2 servings:

• 125 g farfalle or croissants or similar, also whole wheat
• 150 g leaf spinach, frozen
• ½ onion(s)
• ½ clove(s) garlic
• 1 zucchini
• 50 g ham
• 100 ml water
• 50 g cream cheese, low-fat
• 1 tbsp sour cream
• 50 g pizza cheese, low-fat
• 1 tbsp rapeseed oil
• salt and pepper
• Broth powder,

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

tasty and light, quick to prepare

Preheat the oven to 200°C (top/bottom heat). Cook the pasta in salted water until al dente and drain. Thaw the spinach in the microwave. Peel the garlic and dice the onion, zucchini, and ham. Heat a pan with about 1 tablespoon of oil and press the garlic into the pan. Then fry the onion and ham. After 2 minutes, add the diced zucchini and spinach. Season with salt, pepper, and the stock. Then add about 100 ml of water and simmer briefly. Stir the cream cheese and sour cream into the vegetables. Add the pasta and let it cook briefly in the pan. Transfer everything to a baking dish and sprinkle with cheese. Bake in the oven for 15-20 minutes.