Spinach pasta casserole with egg

Ingredients for 4 servings:

• 2 packs of creamed spinach, frozen, 450 g each
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp sunflower oil
• 500 g spiral noodles
• salt and pepper
• nutmeg
• 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Ideal for children

Peel and finely dice the onion and garlic clove. Heat the oil in a large pot and fry the garlic and onion until translucent. Add the spinach and defrost and heat slowly according to the package instructions. Then season generously with salt, pepper, and nutmeg. Don’t skimp, or the casserole will be too bland. Meanwhile, cook the pasta in boiling salted water according to the package instructions until al dente. Drain, add to the spinach, and mix well. Spoon the mixture into four small or one large casserole dishes. Make four indentations with a spoon and carefully drop a raw egg into each. Bake in a preheated oven at 200 degrees Celsius. The casserole is ready when the eggs are set.