Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash the herbs and pat dry. Pluck thyme leaves and rosemary needles and chop coarsely.
Wrap the cheese out of the foil and put it back into the wooden box. Bake in a hot oven for 10 minutes. Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil in a large pot.
Meanwhile, peel the onion and garlic and dice them finely. Sort the spinach, wash thoroughly and drain. Cook the pasta according to the instructions on the packet.
Cut the hot cheese rind crosswise on the surface, folding the corners outwards with a knife. Sprinkle with herbs. Bake in the oven for another 8-12 minutes.
Fry the onion and garlic in hot oil. Steam spinach until it collapses. Add 1/8 l water and broth, bring to the boil. Season to taste with salt, pepper and nutmeg.
Drain the pasta, mix with the spinach. Spread the melted cheese over the noodles and stir in immediately before the cheese gets too firm. If necessary, cut the cheese rind into small pieces and fold in.