Pasta – Tomatoes – Spinach – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 450 g creamed spinach (frozen)
- 1 onion (s), chopped
- 1 can tomato (s), chopped
- 500 g tomato (s), passed
- 3 tablespoon cream cheese (herbs or natural)
- 200 g cheese, rated
- salt and pepper
- Herbs your choice, Italian style
- oil
- nutmeg
- garlic
- sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet. They should still have a bit of bite as they will continue to cook in the oven later.
- Fry the chopped onion in a little hot oil and add the frozen creamed spinach. Defrost and season with salt, pepper and nutmeg. Stir in 1 tablespoon cream cheese. Season again to taste.
- Put the chopped tomatoes and the strained tomatoes together in a saucepan. Briefly bring to the boil. Add the remaining cream cheese (2 tablespoon) and let it dissolve. Season with salt, pepper, crushed garlic, a pinch of sugar and, if necessary, with Italian herbs.
- Put half of the cooked pasta in a greased baking dish. Spread the spinach on top. Put the rest of the pasta on top. Pour the tomato sauce on top as the last layer. Sprinkle with grated cheese.
- Bake in a preheated oven at 180 ° C for approx. 20 minutes until the cheese is golden brown. Serve hot.
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