Summary

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

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet. Clean the spinach leaves and blanch briefly.
2. 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.
3. Sweat the second half of the onion and add the chopped meat. Fry both, then add the well drained mushrooms.
4. 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.
5. Bake in a preheated oven at 200 ° C for approx. 30 minutes.
6. 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.