Pasta Bake with Spinach Leaves and Turkey Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g pasta (Spirelli)
- 750 g spinach leaves
- 500 g turkey breast, shredded
- 1 glass mushrooms, drained
- 1 large onion (s), finely diced
- 30 g butter
- some cream
- salt and pepper
- 100 g cream cheese
- 150 g sheep cheese
- 200 g cheese (Emmentaler), rated
- 500 ml milk
- 30 grams flour
- nutmeg, grated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet. Clean the spinach leaves and blanch briefly.
- Make a bechamel sauce. Melt the butter and sweat half the onion in it. Stir in some flour, then add approx. 400 to 500 ml of milk and a little cream. Crumble the sheep`s cheese and add it together with the processed cheese. Season to taste with salt, pepper and nutmeg (I personally also like to use a stock cube). Add the spinach.
- Sweat the second half of the onion and add the chopped meat. Fry both, then add the well drained mushrooms.
- Grease a large baking dish and cover the bottom with the spinach sauce. Spread a layer of pasta on top. Then layer the Emmentaler, meat, spinach sauce (finish with it!) - divide the Emmentaler so that there is still something left on top.
- Bake in a preheated oven at 200 ° C for approx. 30 minutes.
- I designed this dish on the spur of the moment because I I currently have plenty of spinach in the garden and just wanted to make something new out of it.
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