Baked Pasta with Spinach and Béchamel Sauce
If you like to bake pasta, you can easily adapt this recipe to your liking. For a change, just replace the spinach with another favorite vegetable (broccoli, cauliflower, asparagus...). For a lighter version, choose sour cream instead of béchamel, and beat it with an egg. Bon appétit!
Ingredients
200 g
Protein Pasta - Fusilli
100 g
fresh spinach leaves
4 pcs
clove of garlic
1 pc
bigger onion
4 dl
milk
2 tbsp
olive oil
2 tbsp
flour
50 g
butter
100 g
cheese
1 tbsp
nutmeg
salt, pepper, oregano
Instructions
Cook the pasta according to the instructions. Thinly slice the onion and garlic and fry them in a little olive oil. Add the spinach leaves and simmer until the spinach softens. Add salt and pepper to taste.
Let's prepare the béchamel. Let the butter melt in the pan, then add the flour and cook for a while, as you would when preparing a classic roux. Pour in a little milk, add salt, pepper, and a teaspoon of ground nutmeg. Bring to a boil and add more milk as the sauce thickens. Cook for 5 minutes; the sauce should not be too thick or too thin. Mix the cooked pasta with the spinach and put it in a greased baking dish (it is enough to grease it with a little olive oil). Pour hot béchamel over the pasta and sprinkle with hard cheese. Bake in a preheated oven at 190°C for about 25 minutes.
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