Pasta casserole with four cheese sauce

Name: Pasta casserole with four cheese sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Pasta (e.g. tortiglioni); 7-10 Tbsp salt, 500 g leaf spinach; 1 medium onion; 1 TABLESPOON olive oil, pepper; 150 g Kasseler cold cuts; 7-10 Tbsp Grease; 50 g Gorgonzola, raclette and medieval Gouda cheese; 30 g Parmesan cheese; 2 tablespoons (30 g) butter/margarine; 3 tablespoons (30 g) Flour; 1/4 l Milk; 1/2 l clear broth (instant); 7-10 Tbsp Herbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Pasta (e.g. tortiglioni)
7-10 Tbsp salt, 500 g leaf spinach
1 medium onion
1 TABLESPOON olive oil, pepper
150 g Kasseler cold cuts
7-10 Tbsp Grease
50 g Gorgonzola, raclette and medieval Gouda cheese
30 g Parmesan cheese
2 tablespoons (30 g) butter/margarine
3 tablespoons (30 g) Flour
1/4 l Milk
1/2 l clear broth (instant)
7-10 Tbsp Herbs

Directions

1
Cook the pasta in plenty of boiling salted water for 8-10 minutes. drain
2
Clean and wash the spinach, and chop it up roughly. Peel and chop the onion. Fry in hot oil. Add the spinach and let it collapse. Season with salt and pepper
3
Cut the sausage into fine strips. Mix with noodles and spinach and fill into a greased casserole dish. Dice the gorgonzola, grate the raclette, gouda and parmesan cheese
4
Heat the fat. Sweat flour in it. Deglaze with milk and stock. Boil up while stirring constantly. Melt half of the cheese in the sauce while stirring. Season to taste with a little salt and pepper
5
Pour the sauce over the casserole and sprinkle with the remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C / gas: level 3) for approx. 20 minutes. Garnish with herbs if necessary