Minced Meat – Spinach – Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g ribbon noodles
- 400 g minced meat
- 400 g spinach, (frozen)
- 200 ml broth
- 100 ml cream
- 1 onion (s)
- 1 clove garlic
- 250 g cheese (e.. Emmentaler), rated
- pepper
- nutmeg
- salt
- Oil (olive oil)
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle very al dente. Thaw the spinach in a saucepan with a little water, but do not boil. Season the spinach with salt, pepper and nutmeg. Peel and finely chop the onion and garlic. Fry together with the minced meat in a little olive oil with salt and pepper until crumbly. Put the ribbon noodles in a baking dish, mix a little grated cheese into the noodles. Then put the minced meat and the spinach on top in the baking dish. Bring the broth with the cream to the boil briefly in the pan in which the minced meat was seared. Then pour over the casserole. Sprinkle the grated cheese on the casserole and gratinate in the preheated oven at 220 degrees for about 15-20 minutes.
- Tip: The gratin also tastes very good if you mix the grated cheese with grated sheep`s cheese.
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