Baked pasta with green peeling
The best winter dishes are the ones you can eat with a spoon, ideally on the couch, snuggled up in a blanket... And that's exactly what these baked pastas are. They have an irresistible cheesy crust baked to a nice golden brown and are perfectly creamy.
Ingredients · Servings For 6 people
- 1 tbsp butter
- 350 g macaroni
- 1 bunch spring onions
- 1 clove garlic
- 400 g spinach
- 3 eggs
- 150 ml whipping cream
- 200 ml milk
- 100 g parmesan
- 100 g cheddar
- 100 g gruyere cheese
Method · 55 min
- Preheat the oven to 190°C. Grease a 23 cm springform cake tin (or any baking dish) with butter.
- Cook the pasta in salted water and drain it before it is al dente - it will still cook in the oven. Rinse it with cold water and set aside.
- Heat the butter in a pan and slowly fry the spring onions until soft. Add the garlic, fry for 2 minutes, stir in the peelings (or asparagus or green beans), add a little water and let it wilt.
- In a bowl, whisk the eggs, cream and milk and add half the Parmesan. Coarsely grate the cheddar and gruyère and sprinkle over. Season with salt and pepper. Stir in the pasta and flaked almonds.
- Transfer everything to a cake tin or baking dish, smooth it out, sprinkle with the remaining Parmesan and bake in the oven for 20-30 minutes. Serve while still hot or let it sit for half an hour to firm up. Recipe and photos taken from Olive Magazine.