Summary

Ingredients

• 250 g ribbon noodles
• 2 onions)
• 1 tablespoon butter
• Salt and pepper, whiter
• 300 g spinach (frozen cream spinach)
• 750 g canned tomatoes (pelati)
• 125 g crème fraîche
• 1 clove garlic
• 1 teaspoon honey
• 100 g parmesan, rated
• nutmeg

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Instructions

1. Boil the pasta in plenty of salted water until al dente, drain on a sieve. Peel and finely chop the onions. Heat the butter in a pan and sauté the onions. Add the defrosted spinach, cover and sauté over low heat. Season the spinach with salt, pepper and nutmeg. Drain the tomatoes on a sieve, cut into small pieces and stir in a saucepan with the crème fraîche and honey. Peel and squeeze the clove of garlic and mix with the tomatoes. Warm up carefully, stirring again and again, season with salt and pepper. Preheat the oven to 220 ° C. Grease a baking dish with butter. Spread about half of the pasta on the bottom of the pan. Spread the spinach evenly over the pasta. Spread the rest of the pasta on top and cover with the tomato sauce. Scatter grated parmesan on top and bake in the preheated oven for 25 minutes. The tomato sauce should be lightly browned. Take out the pasta bake, portion and serve.