Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake in a preheated oven at 180 ° C for approx. 20 minutes until the cheese is golden brown. Serve hot.