Spinach – Broccoli – Pasta Bake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta (e.. riatoni)
- 200 g broccoli
- 200 g spinach leaves
- 350 ml sweet cream
- 3 cloves garlic
- 200 g cheese (Gouda), rated
- 200 g cheese (Emmentaler), rated
- salt
- pepper
- nutmeg
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Thaw broccoli and spinach (or use fresh ones). Meanwhile cook the noodles in boiling salted water until they are firm to the bite.
- If necessary, cut the broccoli into small pieces and blanch for approx. 3 minutes. Quench immediately with cold water.
- Mix the Gouda and Emmentaler together, pour approx. 1/3 of the amount into a bowl. Add the pasta, broccoli and spinach to the bowl, mix everything together and pour into a flat baking dish
- Put the cream and eggs in a bowl and beat them with a fork. Press the garlic cloves and add to the cream. Season with salt, pepper and a little nutmeg, then pour over the pasta. Scatter cheese over the casserole.
- Bake in a preheated oven at 220 ° C for about 25-30 minutes.
- Serve immediately.
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