Penne cake with spinach and ricotta cheese

Name: Penne cake with spinach and ricotta cheese
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, nutmeg; 1 Onion; 1 Garlic clove; 500 g leaf spinach; 250 g short noodles (e.g. penne); 2 TABLESPOONS Oil; 7-10 Tbsp Grease; 100 g Parmesan (piece); 4 Eggs; 100 g Whipped cream; 250 g Ricotta cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, nutmeg
1 Onion
1 Garlic clove
500 g leaf spinach
250 g short noodles (e.g. penne)
2 TABLESPOONS Oil
7-10 Tbsp Grease
100 g Parmesan (piece)
4 Eggs
100 g Whipped cream
250 g Ricotta cheese
7-10 Tbsp Aluminium foil

Directions

1
For the noodles, boil up about 3 l salted water (about 1 teaspoon salt per litre). Meanwhile peel onion and garlic and chop finely. Sort the spinach, wash well and drain.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a large pan. Sauté onion and garlic in it. Add dripping wet spinach.
3
Steam spinach for 3-4 minutes while stirring until it has collapsed and the liquid has evaporated. Season with salt, pepper and nutmeg.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a well closing springform pan (approx. 20 cm Ø). Wrap 2 sheets of aluminium foil around the outside of the mould.
5
Drain the pasta. Finely grate the parmesan. Mix eggs, cream, ricotta and parmesan, up to 2 tablespoons. Season well with salt and pepper. In a saucepan, mix the pasta, spinach and egg cream.
6
Pour everything into the mould, sprinkle with 2 tablespoons of Parmesan cheese. Cover with aluminium foil and bake in a hot oven for 45-50 minutes. Bake the last 15 minutes without foil. Remove from the tin and arrange.