Whole-wheat pasta and spinach casserole with tomato sauce

Ingredients for 4 servings:

• 250 g whole wheat pasta
• 2 onions
• Olive oil for frying
• 450 g leaf spinach, frozen
• nutmeg powder
• 1 large can of tomatoes, peeled, 800 g
• 2 tbsp sour cream
• 1 tsp honey
• 1 clove(s) garlic
• salt and pepper
• 100 g cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

For the pasta, bring salted water to a boil and cook the pasta al dente. Drain in a colander. Finely dice the onions and sauté in 1 tablespoon of olive oil until translucent. Add the spinach and sauté over low heat for a few minutes. Season the vegetables with salt, pepper, and nutmeg. If desired, you can finely purée the spinach with a hand blender. For the tomato sauce, mix the tomatoes with sour cream and honey in a saucepan. Press the garlic through a press and add it. Heat the sauce, lightly crush the tomatoes with a wooden spoon, and season with salt and pepper. Preheat the oven to 200°C (fan). Brush a baking dish with olive oil. Spread half of the pasta in the dish. Spread the vegetables on top. Layer the remaining pasta and finish with the tomato sauce. Sprinkle with grated cheese. Bake the casserole in the oven for 25 minutes.