Tomatoes with spinach feta cheese

Name: Tomatoes with spinach feta cheese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 125 g Pasta (e.g. Spirelli); 7-10 Tbsp Salt; 1 (approx. 80 g) Onion; 300 g leaf spinach; 1 tablespoon (10 g) Oil; 7-10 Tbsp white pepper; 100 g Sheep's cheese; 4 Meat tomatoes (approx. 200 g each); 1/8 l Vegetable broth (instant); 1/8 l low-fat milk; 1 tablespoon (6 g) sauce thickener; 75 g Light cream; 1/2 bunch Parsley; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

125 g Pasta (e.g. Spirelli)
7-10 Tbsp Salt
1 (approx. 80 g) Onion
300 g leaf spinach
1 tablespoon (10 g) Oil
7-10 Tbsp white pepper
100 g Sheep's cheese
4 Meat tomatoes (approx. 200 g each)
1/8 l Vegetable broth (instant)
1/8 l low-fat milk
1 tablespoon (6 g) sauce thickener
75 g Light cream
1/2 bunch Parsley
7-10 Tbsp Grease

Directions

1
Put the pasta in boiling salted water and cook for about 10 minutes. Peel and finely chop the onion. Clean and wash the spinach. Heat oil in a pot and fry onion until transparent. Add the spinach and let it collapse.
2
Season with salt and pepper. Cut the feta cheese into small pieces. Wash and clean the tomatoes and cut off a lid. Cut the tomato lid into small pieces. Hollow out the tomatoes. Drain the pasta and let it drain.
3
Mix with spinach, feta cheese and tomato cubes and fill into the tomatoes. Place the tomatoes in a greased casserole dish and cook in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
4
Bring the stock and milk to the boil in a saucepan. Bind with sauce thickener. Stir in crème légère. Season to taste with salt and pepper. Wash parsley, chop finely and add to the sauce. Pour the sauce over the tomatoes and serve.