Pasta casserole with cauliflower and spinach with tomato sauce
easy
40 mins
40 mins
Ingredients
- 400 g Noodles (e.g. spiral noodles)
- 7-10 Tbsp Salt
- 1 (approx. 500 g) small head cauliflower
- 200 g Spinach
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 Onion
- 1 Garlic clove
- 1 TABLESPOON Tomato paste
- 1 can(s) (850 ml) Tomatoes
- 7-10 Tbsp Sugar
- 75 g grated lactose-free Emmental
Directions
- 1
Prepare the pasta in boiling salted water according to the instructions on the packet, drain and rinse. Clean and wash the cauliflower, divide into small florets, cook in boiling salted water for 7-8 minutes, drain and rinse. Clean, wash and drain the spinach
- 2
Heat 1 tablespoon of oil in a saucepan. Add the spinach and approx. 100 ml water and steam while turning until the spinach has completely collapsed. Season spinach with salt, pepper and a little nutmeg, remove and drain
- 3
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it. Stir in the tomato paste, sweat it on and deglaze with tomatoes. Bring to the boil, puree finely and season to taste with salt, pepper and sugar. Simmer covered for 3-4 minutes
- 4
Squeeze out some of the spinach, layer with the noodles and cauliflower in 4 ovenproof portion moulds (each containing approx. 400 ml), pour the sauce over them. Sprinkle the cheese on top and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas mark 4) for approx. 10 minutes until golden brown
Nutrition Facts
530 kcal
81 g
13 g
24 g
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