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Pasta and spinach casserole

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Ingredients for 5 servings:

  • 250 g tagliatelle pasta, wide
  • 450 g leaf spinach (frozen)
  • 1 tbsp olive oil
  • 400 g cream cheese
  • 2 eggs
  • 2 garlic cloves
  • 80 g Gorgonzola
  • ⅛ liter vegetable broth
  • Salt and pepper from the mill
  • Nutmeg, freshly grated
  • Water (salt water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with Gorgonzola

Cook the pasta in salted water according to the package instructions until al dente, drain, and drizzle with the oil. Squeeze the thawed spinach well. Mix the cream cheese, broth, eggs, and crushed garlic. Season with salt, pepper, and nutmeg. Loosely combine the pasta, spinach, and cream cheese and transfer to an ovenproof dish. Sprinkle with crumbled Gorgonzola. Bake in a preheated oven at 180°C (350°F), fan oven 150°C (300°F), gas mark 2, for about 25 minutes.

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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.

Pasta and spinach casserole

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