Pasta bake with spinach

Ingredients for 4 servings:

• 350 g tagliatelle pasta
• salt water
• 2 onions
• 1 clove(s) garlic
• 175 g bacon (smoked bacon), diced
• 200 g cheese (Gruyère or Emmental), grated
• 300 g leaf spinach (frozen)
• 250 g sour cream
• 1 tsp cornstarch
• 1 tbsp oil
• 1 tbsp butter for the mold
• 3 tbsp water
• Worcestershire sauce
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

also tastes good with chard

Cook the pasta in salted water until al dente, drain, and refresh in cold water. Transfer to a buttered casserole dish. Preheat the oven to 200°C. Meanwhile, fry the bacon in oil along with the finely chopped onion and garlic. Add the spinach and 3 tablespoons of water and thaw over low heat for 10 minutes. Mix the sour cream with the cornstarch, add to the spinach, and bring to a boil briefly. Season to taste with salt, pepper, nutmeg, and (if desired) Worcestershire sauce. Transfer the spinach to the pasta in the casserole dish and sprinkle with cheese. Bake for about 20 minutes.