Spinach and pasta casserole

Ingredients for 4 servings:

• 250 g pasta, e.g. fusilli
• 250 g spinach, fresh
• 1 small onion(s)
• 2 cloves garlic
• 100g bacon
• 1 cup of cream
• 1 tbsp ricotta
• 50 g cheese, grated
• some salt and pepper
• some Vegeta
• some Vegeta (Vegeta Spicy)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cook the pasta in salted water according to the package instructions. Clean the spinach and remove the stems, chopping them roughly if necessary. Cut the bacon into strips. Finely chop the onion and garlic. Fry the bacon, drain on a kitchen towel, and set aside. Discard any excess fat from the pan, then fry the onion and add the garlic. When the spinach is browned to your liking, add the spinach and fry briefly. Deglaze with the cream and season with spices. Add the ricotta and mix well. Stir in the drained pasta. Transfer everything to a baking dish, cover with the grated cheese and bacon, and bake at 180°C (350°F) for 15-20 minutes, depending on the desired degree of browning.