Pasta casserole with four cheese sauce
easy
40 mins
40 mins
Ingredients
- 400 g Tortiglioni
- 7-10 Tbsp Salt
- 500 g Spinach
- 1 medium onion
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Pepper
- 2 discs (75 g each) cooked ham
- 50 g Gorgonzola, raclette cheese and medieval Gouda cheese
- 30 g Butter or margarine
- 30 g Flour
- 50 ml dry white wine
- 500 ml Vegetable broth (instant)
- 200 ml Milk
- 2 TABLESPOONS freshly grated Parmesan cheese
- 7-10 Tbsp Herb bouquet
Directions
- 1
Cook the pasta in boiling salted water for about 8 minutes, then drain. In the meantime, wash, sort and roughly chop the spinach. Peel and finely chop the onion. Heat the oil. Sauté the onion in it. Collapse the spinach on top.
- 2
Season with salt and pepper. Cut ham into strips. Mix the prepared ingredients and fill into a greased casserole dish. Set aside 2 slices each of gorgonzola, raclette and gouda cheese. Grate the remaining cheese. Melt the fat and sauté the flour in it until golden brown. Deglaze with white wine, stock and milk. Bring to the boil while stirring. Stir the grated cheese into the sauce and let it melt. Season to taste with salt and pepper. Spread evenly over the casserole. Cover with cheese slices and sprinkle with grated Parmesan cheese.
- 3
Deglaze with white wine, stock and milk. Bring to the boil while stirring. Stir the grated cheese into the sauce and let it melt. Season to taste with salt and pepper. Spread evenly over the casserole. Cover with cheese slices and sprinkle with grated Parmesan cheese. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes until golden brown. Serve garnished with herb bouquets
Nutrition Facts
720 kcal
79 g
27 g
37 g
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