Penne with oven cheese

Name: Penne with oven cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Stem(s) Thyme; 1 Branch rosemary; 200 g young spinach; 2 packs (320 g each) Oven cheese (German soft cheese, double cream level); 4 TABLESPOONS Olive oil; 2 Onions; 2 Garlic clove; 300 g Penne noodles; 7-10 Tbsp Salt; 100 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Stem(s) Thyme
1 Branch rosemary
200 g young spinach
2 packs (320 g each) Oven cheese (German soft cheese, double cream level)
4 TABLESPOONS Olive oil
2 Onions
2 Garlic clove
300 g Penne noodles
7-10 Tbsp Salt
100 ml Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Wash herbs, shake dry and pluck leaves or needles from the stems or twigs. Clean and wash the spinach and let it drain well. Unpack the cheese, put it back into the wooden box and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes on the middle shelf.
2
Take out, cut the surface crosswise. Fold the four corners outwards. Spread the herbs on top and drizzle 1 tablespoon of oil over each, bake at the same temperature for another 12 minutes.
3
Meanwhile peel and finely dice the onions and garlic. Cook the pasta in boiling salted water according to the instructions on the packet. Drain, quench and drain well. In the meantime heat 2 tablespoons of oil in a large pot and fry the onions until transparent.
4
Add the garlic and fry briefly. Add spinach, add broth, bring to the boil and let it collapse for a short time. Season with salt, pepper and nutmeg. Add the noodles, heat up again briefly. Pour into deep plates, take cheese out of the oven, spread directly on top and serve immediately.