Spinach – Tomato – Pasta Bake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g pasta
- 500 g spinach leaves, frozen
- 500 ml tomato (s), passed
- 100 g cream cheese, liht 1% absolute fat
- 1 medium onion (s)
- Parmesan
- Vegetable broth, instant
- basil
- oregano
- marjoram
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente and drain.
- Cut the onion into small pieces and sauté without fat in a non-stick pan. Squeeze out the thawed spinach leaves and add to the onions, fry briefly.
- Deglaze the whole thing with the tomatoes, mix with the cream cheese and season with the herbs and spices.
- Put the pasta with the tomato-spinach sauce in layers in a baking dish and then sprinkle with the parmesan.
- Bake at 160 ° C in a preheated oven for 35 minutes!
- A large mixed salad tastes best with it!
- For all WW`ler according to the new system 2010:
- The portion is 9.5 PP with noodles full with 7 PP!
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