Cauliflower and spinach casserole with noodles and tomato sauce
easy
60 mins
60 mins
Ingredients
- 1 small head cauliflower
- 7-10 Tbsp Salt
- 250 g Fork spaghetti
- 2 Onions
- 1 TEASPOON Butter
- 300 g young spinach
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 250 ml Milk
- 3 Eggs (size M)
- 100 g Gouda cheese
- 1 TABLESPOON Olive oil
- 1 TABLESPOON Tomato paste
- 150 ml Vegetable broth
- 1 can(s) (425 ml) Tomatoes
- 7-10 Tbsp Sugar
- 4 Stem(s) Basil
- 7-10 Tbsp Grease
Directions
- 1
##Cauliflower## Clean and cut into small florets. Cook cauliflower in salted water for 8-10 minutes until al dente. Cook pasta in boiling salted water according to package instructions.
- 2
Sort and wash the spinach. Peel and finely dice onions. Heat butter in a pot. Fry half of the onion cubes for about 1 minute, then add the spinach. Season spinach with salt, pepper and ##muscat## and remove after about 2 minutes.
- 3
Whisk milk and eggs and season with salt, pepper and nutmeg. Mix the pasta, spinach and cauliflower and pour into a greased casserole dish. Pour egg and milk over it. Grate the cheese and sprinkle over it.
- 4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Heat oil in a pot. Sauté the remaining onion cubes in it. Add tomato paste and fry briefly.
- 5
Deglaze with broth. Add the tomatoes and simmer at medium heat for about 20 minutes. Season sauce with salt, pepper and a little sugar. Mash the tomato pieces. Wash basil, shake dry and chop the leaves of 3 stalks finely.
- 6
Add basil to the sauce at the end. Arrange the casserole and sauce and garnish with ##basil##.
Nutrition Facts
520 kcal
57 g
20 g
30 g
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