Spinach casserole with pasta and cheese

Ingredients for 4 servings:

• 450 g creamed spinach, frozen
• 1 onion(s)
• 350g fusilli
• 3 slices of Gouda, medieval
• 1 cup of cream, 200 g
• 1 egg(s)
• 1 tsp broth, granulated
• Salt
• nutmeg
• butter
• Parmesan for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Maundy Thursday dish

Bring the pasta water to a boil and cook the pasta until al dente. For the spinach, sauté a diced onion in butter and thaw the frozen spinach in it. Season with salt, nutmeg, and 1 teaspoon of granulated stock. Lightly grease a casserole dish with a diameter of approximately 22 cm, then add a layer of pasta, a layer of spinach, then pasta, spinach, and finally pasta. Top with the cheese. Crack an egg and mix with the cream. Add half a cup of water and season with salt and nutmeg. Pour over the cheese, cover the pot, and cook for one minute over medium heat. Reduce the heat to low. On a three-stage electric stove, set the heat to level 1/2 and let everything simmer, covered, for about 20 minutes. Cut out “pie slices,” place them on a plate and sprinkle with Parmesan cheese and top with a knob of butter. You can also make the casserole in the oven, but this method makes it moister.