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Ingredients
Pasta and Spinach Gratin
- Ingredients
- 400 grams macaroni (short variety)
- salt
- 450 grams Spinach (fresh)
- 1 shallot
- 1 garlic clove
- olive oil
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 250 grams Mascarpone
- 350 milliliters Vegetable broth
- 125 grams Fontina cheese
- 100 grams Parmesan (freshly grated)
- butter (for the baking dish)
- 80 grams breadcrumbs
- 30 grams butter
Cook the pasta in salted boiling water for about 5 minutes. Drain well.
Rinse and trim the spinach. Blanche quickly in boiling salted water. Drain, rinse with cold water, squeeze well and coarsely chop.
Peel and finely chop the shallot and garlic. Saute in a pan with 1 tablespoon oil until translucent. Add the spinach and lightly sauté. Season with salt, pepper and nutmeg. Remove from heat.
Mix the mascarpone with the vegetable stock, Fontina and half the Parmesan cheese. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Stir the noodles with spinach and sauce mix and spread in a buttered baking dish. Sprinkle with the breadcrumbs and the remaining Parmesan cheese. Add the butter flakes on top. Bake for 20-25 minutes.
Remove from oven, let cool slightly. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 1,056 cal. | (50 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |