Monday, January 31, 2022
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| Pasta casserole with creamed spinach and meatballs |
Ingredients for 8 portions
- 1,000g Tagliatelle, green, fresh
- 2 onion(s)
- 2 Garlic cloves)
- 1,000g Creamed spinach (frozen)
- 200 g cream cheese
- 200 g cream
- 400g Bratwurst, Italian raw
- 200 g Pecorino, young, freshly grated
- olive oil
- Salt and pepper from the mill
- Nutmeg, freshly grated
Nutritional values per serving
- kcal 952
- protein 34.67g
- fat 48.39g
- carbohydrate 93.49g
Preparation
- Working time about 30 minutes
- Cooking/baking time approx. 40 minutes
- Total time about 1 hour 10 minutes
Prepare the tagliatelle according to the instructions on the packet and set aside.
Sauté the onions in a saucepan with olive oil until translucent. Then press the garlic and immediately add the frozen spinach. Wait until the spinach is thawed, stirring frequently so that nothing burns. Then add the cream cheese and cream and continue stirring until the cream cheese has melted. Now season with the spices.
Preheat the oven to 200 °C top/bottom heat.
Mix pasta and spinach sauce in a casserole dish. For the Italian bratwurst, I always use skinless ones, which are available in large supermarkets in the refrigerated section. Cut the sausages into pieces and then shape them into balls with your hands. Of course, you can also do this with minced meat, but that's just not as deliciously seasoned as the bratwurst.
Fry the meatballs in a pan with olive oil until crispy, then spread on the pasta and spinach mixture. Then sprinkle the pecorino over it and possibly some salt, pepper and herbs to give the crust a nice flavor. Then place in the oven for 20-30 minutes or until the cheese has melted.