Summary

Ingredients

• 250 g pasta, short, e.. penne, riatoni, etc.
• 1 pinch (s) salt
• 1 tablespoon oil
• 750 g fresh spinach or 500 frozen leaf spinach
• 3 tablespoon butter
• 500 g cooked ham
• 4 tablespoon, heaped Emmentaler, coarsely grated
• 250 g mascarpone
• 200 g whipped cream
• 1 clove garlic, pressed
• salt and pepper
• 0.5 teaspoon ½ nutmeg, freshly grated

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Instructions

1. Cook the pasta in plenty of salted water according to the instructions on the packet. Drain the cooked pasta, rinse with cold water and drain, mix with 1 tablespoon of oil if necessary to avoid sticking.
2. Wash the fresh spinach and add dripping wet to the melted butter in a saucepan. Close the pot and steam the spinach in it for a few minutes. If frozen spinach is used, let it thaw first, squeeze it out thoroughly and also steam it in butter.
3. Cut the ham into cubes. Grease an ovenproof dish well and layer in alternating layers of pasta, ham and spinach. Then sprinkle with 2 tablespoon Emmentaler cheese.
4. Bring the mascarpone, cream, garlic and spices to the boil in a saucepan on the stove and pour over the casserole. Sprinkle the rest of the Emmentaler on top. Bake the casserole on the lowest rail in the preheated oven at 200 degrees top / bottom heat for about 20 minutes.