Pasta gratin with cream sauce

Ingredients for 3 servings:

• 250g rigatoni
• 1 bell pepper(s), yellow or red
• 125 g leaf spinach, frozen
• 5 small cocktail tomatoes
• 1 small garlic clove(s)
• 200 ml milk
• 200 ml Cremefine, for cooking
• 1 package of processed cheese
• some vegetable broth
• 1 package cheese, grated

Instructions

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

Cook the rigatoni in salted water until al dente. Meanwhile, chop the bell peppers into small strips, finely dice the garlic, and quarter the tomatoes lengthwise. Add the pasta and bell peppers to a baking dish and mix well. Sprinkle the tomatoes over the pasta. Bring the milk, garlic, and Cremefine to a boil in a saucepan, then add the cream cheese. Mix everything together and bring to a boil briefly. Then add the spinach leaves, season with vegetable stock, and taste. Pour the sauce and spinach over the pasta and tomatoes, then sprinkle with cheese. Bake at 160°C fan-assisted oven or 180°C top/bottom heat for about 30-40 minutes. Tip: You can also dice the mushrooms and zucchini and stir them into the pasta along with the bell peppers. Instead of milk and Cremefine, you can also use water and cream.