Pasta bake with creamed spinach and meatballs

Ingredients for 4 servings:

• 500 g tagliatelle, green, fresh
• 1 onion(s)
• 1 garlic clove(s)
• 500 g creamed spinach, frozen
• 100 g cream cheese
• 100 g cream
• 200 g Bratwurst, Italian, raw
• 100 g Pecorino, young, freshly grated
• olive oil
• Salt and pepper from the mill
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Prepare the tagliatelle according to the package instructions and set aside. Sauté the onions in a pan with olive oil until translucent. Then mince the garlic and immediately add the frozen spinach. Wait until the spinach has thawed, stirring frequently to prevent it from burning. Then add the cream cheese and heavy cream and continue stirring until the cream cheese has melted. Season to taste. Mix the pasta and spinach sauce together in a casserole dish. Preheat the oven to 200°C (top/bottom heat). For the Italian sausage, I always use skinless sausages, which you can find in the refrigerated section of large supermarkets. Cut the sausages into pieces and then form them into balls with your hands (you can also do this with ground meat, but it won’t be as flavorful as the sausage). Fry the meatballs in a pan with olive oil until crispy and then spread them over the pasta and spinach mixture. Then sprinkle the pecorino cheese on top and, if desired, a little salt, pepper, and nutmeg to give the crust a nice flavor. Place in a hot oven for 20-30 minutes, or until the cheese is melted and golden yellow.