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