Pasta and spinach casserole

Name: Pasta and spinach casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Garlic cloves; 125 g Mushroom heads; 4 small tomatoes (about 30 g each); 1 collar (approx. 175 g) Spring onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (750 g) deep-frozen pasta-spinach casserole

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Garlic cloves
125 g Mushroom heads
4 small tomatoes (about 30 g each)
1 collar (approx. 175 g) Spring onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (750 g) deep-frozen pasta-spinach casserole

Directions

1
Peel the garlic. Wash the champagnes and dab them dry. Clean and wash the tomatoes and spring onions. Cut spring onions into large pieces.
2
Heat oil in a pan. Fry the garlic, mushrooms, tomatoes and spring onions for about 1 minute, turning them over. Season with salt and pepper. Place the pasta and spinach casserole with the vegetables in an ovenproof dish and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for approx. 20 minutes