Pasta casserole with Gorgonzola sauce, leaf spinach and salmon

Ingredients for 4 servings:

• 2 salmon fillets
• 150 g Gorgonzola or other blue cheese
• 1 cup of cream
• some milk, if necessary
• 500 g pasta
• salt water
• salt and pepper
• 250 g cheese (e.g. Gouda), grated
• 200 g leaf spinach
• 2 tbsp flour, approx.
• e.g. oil, neutral or butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

First, cook the pasta in salted water according to the package instructions or reserve leftover pasta from the day before. You can use any type of pasta, depending on your preference. Sauté the flour (about 2 tablespoons) in butter or oil until light yellow. Add the cream. When it starts to simmer, add the finely chopped Gorgonzola. If the sauce becomes too thick, thin with a little milk. Season to taste with salt and pepper. Brown the salmon in a pan with hot oil for about 2 minutes on each side, then cut into strips. Add half of the pasta to the baking dish. Arrange the salmon strips on top and cover with the spinach. Cover with the remaining pasta and drizzle with the Gorgonzola sauce. Sprinkle with grated cheese. Bake at 180°C (fan oven, top/bottom heat: 200°C) for about 20 minutes, until the cheese is golden brown.