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🍝 Creamy Pasta Bake with Mushrooms and Spinach

736 kcal · 30 min · 4 servings

Ingredients

• 400 g ribbon pasta
• salt
• 300 g fresh leaf spinach
• 2 tomatoes
• 1 shallot
• 1 clove garlic
• 300 g brown champignons
• 1 tbsp butter
• 1 tbsp fresh chopped oregano
• 3 eggs
• 200 ml whipping cream
• 100 ml vegetable broth
• pepper (, from the mill)
• nutmeg (freshly grated)
• butter (for the dish)
• 125 g grated mozzarella
• oregano (for garnish)

Instructions

1. 1. Cook the pasta in boiling, salted water until al dente.
2. 2. Rinse the pasta with cold water and let it drain.
3. 3. Wash the spinach, remove tough stems, and let it drain.
4. 4. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
5. 5. Shock the spinach with cold water and squeeze it well.
6. 6. Pour boiling water over the tomatoes and peel them.
7. 7. Core the tomatoes and dice them finely.
8. 8. Peel the shallot and the garlic clove.
9. 9. Finely chop the shallot and garlic.
10. 10. Clean the mushrooms and cut them into quarters.
11. 11. Preheat the oven to 220°C top and bottom heat.
12. 12. Sweat the shallots and garlic in hot butter until translucent.
13. 13. Add the mushrooms and fry them briefly.
14. 14. Stir in oregano, spinach, tomatoes, and pasta.
15. 15. Remove the pan from the heat.
16. 16. Whisk the eggs with cream, broth, salt, pepper, and nutmeg.
17. 17. Butter the baking dish.
18. 18. Fill the pasta mixture into the dish.
19. 19. Pour the egg-cream mixture over it.
20. 20. Sprinkle everything with cheese.
21. 21. Bake the casserole in the oven for approx. 20 minutes until golden brown.
22. 22. Serve the casserole garnished with oregano as desired.

Nutrition per serving

• kcal: 736
• Protein: 30 g · Fett/Fat: 34 g · Carbs: 76 g