Spinach – Pasta Bake with Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs creamed spinach, frozen 450 g each
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon oil, (sunflower oil)
- 500 g pasta, e.. spirals
- salt and pepper
- nutmeg
- 4 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion and clove of garlic. Heat the oil in a large saucepan and fry the garlic and onions until translucent. Add the spinach and slowly defrost and cook according to the instructions on the packet. Then season generously with salt, pepper and nutmeg. Do not save, otherwise the casserole will be too mild.
- In the meantime, cook the noodles in salted boiling water according to the instructions on the packet until they are al dente. Quench and add to the spinach and mix everything well.
- Pour the mixture into four small or one large casserole dish. Make four indentations with a spoon and carefully slide one raw egg into each.
- Bake in a preheated oven at 200 degrees. The casserole is ready when the eggs are set.
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