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.
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.
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
15 minutes waiting time