Baked Pasta with Spinach

An excellent dish that is also suitable for vegetarians. If you still need some meat, we recommend adding diced fried bacon or chicken.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 56 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, Macaroni

  • 300 g Spinach, raw

  • 1.5 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 30 g Wheat flour, white, multi-purpose

  • 3 pods Garlic, fresh

  • 4 dl Milk, whole milk

  • 1 dl Alcohol, Wine, White

  • 120 g Cheese, Parmesan, grated

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Clean and wash the spinach. Place a pot with a larger amount of salted water on the stove. Wait for the water to boil, then add the pasta. Cook it until it is still firm to the bite. Remove the pot from the heat and add the spinach. Wait for 2 minutes for the spinach to wilt slightly. Then drain the pasta and spinach well.

  2. Peel and finely chop the garlic and onion. Place a pan on the stove and heat the oil. Add the chopped onion and sauté it over moderate heat for about 10 minutes until softened. Sprinkle the sautéed onion with flour, add the garlic, and sauté for another minute. Pour in the wine and milk. Cook while stirring for about 8 minutes until the sauce boils and thickens slightly. Stir in 3/4 of the Parmesan cheese. Season with salt and pepper to taste.

  3. Preheat the oven to 200 degrees Celsius. Grease a heatproof baking dish well with butter. Place the drained pasta and spinach in the greased dish and pour the sauce over it. Mix well. Sprinkle the remaining Parmesan cheese on top and bake in the preheated oven for about 25 minutes until the pasta is golden brown.

  4. Serve the baked pasta directly from the baking dish.

Nutrition Information (Per 100g)

  • Calories: 238.43 kcal
  • Fat: 5.18 g
    • Saturated Fat: 2.09 g
  • Carbohydrates: 34.64 g
    • Sugars: 1.19 g
  • Protein: 10.75 g
  • Fiber: 1.89 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.