Penne cake with spinach and cheese

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 250 g Penne noodles
  • 7-10 Tbsp Salt
  • 500 g Spinach
  • 1 Onion
  • 1 Garlic clove
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 4 Eggs (size M)
  • 100 g Whipped cream
  • 250 g Ricotta cheese
  • 7-10 Tbsp grated nutmeg
  • 100 g grated parmesan cheese
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Prepare the pasta in boiling salted water according to the instructions on the packet. Drain, quench and drain well. Clean and wash the spinach and drain in a sieve. Peel and chop the onion.

  2. 2

    Peel and finely chop the garlic. Heat oil in a pot, sauté onion and garlic in it, add 200 ml water, bring to the boil. Add spinach, let it collapse, season with salt and pepper.

  3. 3

    Pour into a sieve and drain well. For the glaze, mix eggs, cream and ricotta to a smooth mixture. Season with salt, pepper and nutmeg. Stir in 80 g parmesan. Squeeze the spinach with your hands.

  4. 4

    Mix the spinach, noodles and icing and pour it into a greased, easy-to-close springform pan (20 cm Ø). Sprinkle 20 g Parmesan cheese over it. Cover with aluminium foil and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes.

  5. 5

    Remove the foil 10-15 minutes before the end of the baking time. Remove from the tin and arrange on a plate.

Nutrition Facts

KCAL
670 kcal
CARBS
49 g
FATS
37 g
PROTEINS
34 g