Summary

Ingredients

• 250 g riatoni
• 1 bell pepper (s), yellow or red
• 125 g spinach leaves, frozen
• 5 small cocktail tomatoes
• 1 small clove garlic
• 200 ml milk
• 200 ml Cremefine, for cooking
• 1 package processed cheese
• some vegetable broth
• 1 package cheese, grated

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Instructions

1. Cook the rigatoni in salted water until al dente. Meanwhile, cut the peppers into small strips, finely dice the garlic and quarter the tomatoes lengthways. Put the pasta and peppers in a baking dish and mix well. Spread the tomatoes over the pasta.
2. Bring the milk, garlic and cremefine to the boil in a saucepan and then add the processed cheese. Mix everything together and bring to the boil briefly. Then add the spinach, season with vegetable stock and season to taste.
3. Pour the sauce with the spinach over the pasta and tomatoes and then sprinkle with cheese. Baked at 160 degrees circulating air or 180 degrees top / bottom heat for about 30-40 minutes.
4. Tip:
5. You can also dice mushrooms and zucchini and stir into the pasta together with the paprika.
6. Instead of milk and Cremefine, you can also use water and cream.