4-cheese Pasta Bake with Spinach and Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta, e.., Penne
- Salt water
- 1 tablespoon oil
- 1 onion (s)
- 100 ml white wine
- 200 ml cream
- 150 g Goronzola
- 1 scoop mozzarella
- 50 g parmesan cheese
- 200 g Gouda cheese, rated
- 2 cloves garlic
- 150 g spinach, frozen
- 250 g salmon fillet (s), frozen
- some salt and pepper
- some oregano
- some basil
- some cayenne pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C and cook the pasta normally in salted water. Personally, I cook them a little under the specified time so that they aren`t totally overcooked in the end.
- In the meantime, cut the onion into small cubes, chop the salmon fillets, peel the garlic, roughly dice or grate the cheeses and remove the spinach from the freezer compartment. Thawing is not absolutely necessary.
- For the sauce, sauté the onion with 1 tablespoon of oil in a non-stick pan and then deglaze with the white wine and reduce it a little. Then turn the stove down to medium heat and add the cream, then the cheese. Heat, stirring constantly, until the cheese melts and it is a nice, even sauce. Now add the spinach, add the garlic cloves with a press and season with salt, pepper, a little cayenne pepper, basil and oregano.
- Drain the pasta and place in a baking dish together with the raw salmon pieces and pour the sauce over them. Mix everything a little and finally cover with the grated Gouda cheese and place in the oven for about 20-25 minutes, until the cheese has run and has turned a nice golden yellow color.
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