Spinach and noodle nests au gratin in tomato sauce

Name: Spinach and noodle nests au gratin in tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g deep-frozen leaf spinach; 250 g Maccheroni; 2 Onions; 1 TEASPOON Butter or margarine; 75 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TEASPOON Oil; 2 TABLESPOONS Tomato paste; 100 ml Milk; 200 ml Vegetable broth (instant); 2-3 TEASPOONS Sauce thickener; 50 g Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g deep-frozen leaf spinach
250 g Maccheroni
2 Onions
1 TEASPOON Butter or margarine
75 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TEASPOON Oil
2 TABLESPOONS Tomato paste
100 ml Milk
200 ml Vegetable broth (instant)
2-3 TEASPOONS Sauce thickener
50 g Gouda cheese
7-10 Tbsp Grease

Directions

1
Defrost the spinach. Prepare pasta in boiling salted water according to package instructions. Peel and finely dice the onions. Melt fat, fry half of the onion cubes for 1-2 minutes and add spinach, deglaze with cream and simmer for 2-3 minutes. Season spinach with salt, pepper and nutmeg.
2
Heat oil in a small pot. Sweat the remaining onion cubes for 2-3 minutes. Add tomato paste and sauté briefly. Deglaze with milk and stock. Bring sauce to the boil and thicken with sauce thickener. Drain the noodles. Lightly grease 4 ramekins (approx. 250 ml) and fill in the pasta in a nest. Fill spinach in the middle, tomato sauce on the edge. Grate cheese and sprinkle over pasta and spinach.
3
Bring sauce to the boil and thicken with sauce thickener. Drain the noodles. Lightly grease 4 ramekins (approx. 250 ml) and fill in the pasta in a nest. Fill spinach in the middle, tomato sauce on the edge. Grate cheese and sprinkle over pasta and spinach. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for about 15 minutes
4
15 minutes waiting time