Pasta casserole with spinach and pumpkin

Ingredients for 4 servings:

• 250 g pasta
• 200 g creamed spinach, frozen
• 0.33 Hokkaido pumpkin(s)
• 4 eggs
• 200 g crème fraîche
• 1 onion(s)
• 2 cloves garlic
• salt and pepper
• chili powder
• 1 pack of grated cheese, approx. 150 – 200 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Bring a pot of water to a boil and add salt. When the water boils, add the pasta and cook until it reaches the desired consistency. In the meantime, finely dice the onion(s) and garlic, and dice the pumpkin. Sauté the onion(s) and garlic in a pan until the onions are translucent. Add the pumpkin and frozen spinach to the pan and heat until the spinach is completely thawed. Season to taste with the spices (don’t worry, add more spices). Preheat the oven to 200°C (top and bottom heat). Mix half of the crème fraîche with the eggs until smooth. Pour the cooked pasta into the baking dish. Empty the contents of the pan into the baking dish and mix with the pasta, then pour the crème fraîche and egg mixture evenly over the top. Mix the remaining crème fraîche with the grated cheese and spread over the casserole. Bake the casserole in the oven for 30 minutes until the egg mixture has set.