Summary

Ingredients

• 450 g spinach leaves, frozen
• 250 g ribbon noodles, wide
• salt
• 1 tablespoon olive oil
• 400 g cream cheese, reduced fat
• liter ⅛ vegetable stock
• 2 egg (s)
• 2 cloves garlic
• Pepper, freshly ground
• Nutmeg, freshly grated
• 100 g Tilsiter or Goronzola cheese

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Instructions

1. Thaw the spinach. Cook the tagliatelle in salted water according to the instructions on the packet, drain and drizzle with the olive oil. Preheat the oven to 180 degrees (convection 160 degrees, gas level 3). Squeeze the thawed spinach well.
2. Mix the cream cheese, broth, eggs and crushed garlic and season with salt, pepper and nutmeg.
3. Mix the pasta, spinach and cream cheese cream and place in an ovenproof dish.
4. Dice or sprinkle the casserole with cheese and bake in the hot oven for about 30 minutes.