Spinach and noodle nests au gratin in tomato sauce

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 200 g deep-frozen leaf spinach
  • 250 g Maccheroni
  • 2 Onions
  • 1 TEASPOON Butter or margarine
  • 75 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 1 TEASPOON Oil
  • 2 TABLESPOONS Tomato paste
  • 100 ml Milk
  • 200 ml Vegetable broth (instant)
  • 2-3 TEASPOONS Sauce thickener
  • 50 g Gouda cheese
  • 7-10 Tbsp Grease

Directions

  1. 1

    Defrost the spinach. Prepare pasta in boiling salted water according to package instructions. Peel and finely dice the onions. Melt fat, fry half of the onion cubes for 1-2 minutes and add spinach, deglaze with cream and simmer for 2-3 minutes. Season spinach with salt, pepper and nutmeg.

  2. 2

    Heat oil in a small pot. Sweat the remaining onion cubes for 2-3 minutes. Add tomato paste and sauté briefly. Deglaze with milk and stock. Bring sauce to the boil and thicken with sauce thickener. Drain the noodles. Lightly grease 4 ramekins (approx. 250 ml) and fill in the pasta in a nest. Fill spinach in the middle, tomato sauce on the edge. Grate cheese and sprinkle over pasta and spinach.

  3. 3

    Bring sauce to the boil and thicken with sauce thickener. Drain the noodles. Lightly grease 4 ramekins (approx. 250 ml) and fill in the pasta in a nest. Fill spinach in the middle, tomato sauce on the edge. Grate cheese and sprinkle over pasta and spinach. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for about 15 minutes

  4. 4

    15 minutes waiting time

Nutrition Facts

KCAL
400 kcal
CARBS
53 g
FATS
14 g
PROTEINS
15 g