Pasta Bake with Creamed Spinach and Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g taliatelle, reen, fresh
- 1 onion (s)
- 1 clove garlic
- 500 g creamed spinach (frozen)
- 100 g cream cheese
- 100 g cream
- 200 g bratwurst, Italian raw
- 100 g pecorino, youn, freshly rated
- olive oil
- Salt and pepper from the mill
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Prepare the tagliatelle according to the instructions on the package and set aside.
- Sweat the onions in a saucepan with olive oil until translucent. Then press the garlic and immediately add the frozen spinach. Wait until the spinach has thawed, stirring again and again so that nothing burns. Then add the cream cheese and cream and keep stirring until the cream cheese has melted. Now season with the spices.
- Preheat the oven to 200 ° C top / bottom heat.
- Mix the pasta and spinach sauce in a baking dish. For the Italian bratwurst I always use skinless ones, which are available in large supermarkets on the refrigerated shelves. Cut the sausages into pieces and then shape them into balls with your hands. You can of course do that with minced meat, but it`s not as tasty as the bratwurst.
- Fry the meatballs in a pan with olive oil until they are crispy and then spread them over the pasta and spinach mixture. Then sprinkle the pecorino over it and possibly a little salt, pepper and herbs, so that the crust is nice and spicy. Then place in the oven for 20-30 minutes or just until the cheese has melted.
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