Spinach ribbon pasta casserole

Ingredients for 3 servings:

• 450 g leaf spinach (creamed spinach, frozen)
• 250 g bacon, diced
• 500 g tagliatelle pasta
• 1 egg(s)
• 400 g sour cream
• 2 tsp, heaped salt
• 1 tsp, heaped nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fry the bacon in a pan until slightly crispy, then add the creamed spinach and thaw slowly over low heat. Meanwhile, cook the tagliatelle pasta in salted water. Once the creamed spinach is thoroughly thawed, transfer it, including the bacon pieces, to a casserole dish. Top with the cooked tagliatelle pasta. Finally, whisk together 2 cups of sour cream, 1 tablespoon of the spices mentioned above, and mix until creamy and pour over the pasta. Then bake in the oven at 200°C for about 30 minutes. The casserole is ready when the sour cream layer has turned light brown and firm.