in Recipes

Pasta and spinach casserole

Spread the love

Ingredients for 4 servings:

  • 450 g leaf spinach, frozen
  • 250 g tagliatelle pasta, wide
  • Salt
  • 1 tbsp olive oil
  • 400 g cream cheese, reduced fat
  • ⅛ liter vegetable broth
  • 2 eggs
  • 2 cloves garlic
  • Pepper, freshly ground
  • Nutmeg, freshly grated
  • 100 g Tilsiter or Gorgonzola cheese

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Thaw the spinach. Cook the tagliatelle in salted water according to the package instructions until al dente, drain, and drizzle with olive oil. Preheat the oven to 180°C (160°C fan/gas mark 3). Squeeze the thawed spinach well. Mix the cream cheese, broth, eggs, and crushed garlic and season with salt, pepper, and nutmeg. Combine the pasta, spinach, and cream cheese mixture and transfer to an ovenproof dish. Sprinkle the casserole with diced or crumbled cheese and bake in the preheated oven for about 30 minutes.

Facebook Comments

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.

Chicken drumsticks on a bed of vegetables

Banana chicken