Penne cake with spinach and cheese

Name: Penne cake with spinach and cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Penne noodles; 7-10 Tbsp Salt; 500 g Spinach; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 4 Eggs (size M); 100 g Whipped cream; 250 g Ricotta cheese; 7-10 Tbsp grated nutmeg; 100 g grated parmesan cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Penne noodles
7-10 Tbsp Salt
500 g Spinach
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
7-10 Tbsp Pepper
4 Eggs (size M)
100 g Whipped cream
250 g Ricotta cheese
7-10 Tbsp grated nutmeg
100 g grated parmesan cheese
7-10 Tbsp Aluminium foil

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Drain, quench and drain well. Clean and wash the spinach and drain in a sieve. Peel and chop the onion.
2
Peel and finely chop the garlic. Heat oil in a pot, sauté onion and garlic in it, add 200 ml water, bring to the boil. Add spinach, let it collapse, season with salt and pepper.
3
Pour into a sieve and drain well. For the glaze, mix eggs, cream and ricotta to a smooth mixture. Season with salt, pepper and nutmeg. Stir in 80 g parmesan. Squeeze the spinach with your hands.
4
Mix the spinach, noodles and icing and pour it into a greased, easy-to-close springform pan (20 cm Ø). Sprinkle 20 g Parmesan cheese over it. Cover with aluminium foil and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes.
5
Remove the foil 10-15 minutes before the end of the baking time. Remove from the tin and arrange on a plate.