Summary

Ingredients

• 375 g spinach leaves
• 3 tablespoon oil (garlic oil)
• 300 g minced meat, mixed
• 1 onion (s)
• 2 cloves garlic)
• 375 g noodles, lare mussel noodles
• salt and pepper
• 1 cup crème fraîche or sour cream

For the sauce:

• 30 g butter
• 20 g flour
• 0.25 liter ¼ milk
• 0.25 liter ¼ broth
• 100 g mushroom cheese
• salt and pepper

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Instructions

1. Sort and wash the spinach. 2 tablespoon. Heat the oil and fry the minced meat in it. Peel the onion and garlic. Roll both dice. Add to the minced meat and sauté. Cook the pasta in plenty of salted water with a little oil for 10-12 minutes. Add the spinach to the mince. Collapse with the lid closed. Season with salt and pepper. Add the creme fraiche. Drain the pasta, drain well and place in an ovenproof dish. Fill the pasta with the minced meat mixture. Heat the fat. Sweat the flour in it, deglaze with milk and stock. Briefly bring to the boil. Melt the cheese in the sauce and season with salt and pepper. Pour over the pasta. Bake in a preheated oven (electric stove: 2257 gas: level 4 / convection: 180-200 °) for about 10 minutes.