– Servings: 4
\n– Pasta: 500g
\n– Grated Parmesan: 50g
\n– Grated Emmental: 150g
\n– Breadcrumbs: 25g
\n– Salt: 4 pinches
\n– Pepper: 2 pinches
\n– Nutmeg: 2 pinches
\n– Butter: 15g
\n– Spinach: 500g
\n– Heavy Cream: 250ml<\/p>\n
– Total Time: 40 minutes
\n– Prep Time: 15 minutes
\n– Cook Time: 25 minutes<\/p>\n
1. Cooking the Pasta<\/strong> 2. Preparing the Spinach<\/strong> 3. Mixing Ingredients<\/strong> Butter a baking dish. Transfer the pasta mixture into the dish, and sprinkle with Parmesan and breadcrumbs for a crispy top.
\n Boil the pasta until al dente in a large pot of salted water. Drain, reserving a bit of the pasta water to adjust the texture of the bake later.<\/p>\n
\n Rinse and saut\u00e9 the spinach in a pan with a bit of butter until it wilts. Chop lightly and set aside.<\/p>\n
\n In a large bowl, combine the cooked pasta, saut\u00e9ed spinach, heavy cream, grated cheeses, and a bit of the reserved pasta water if needed. Season with salt, pepper, and nutmeg.<\/p>\nAssembly and Baking<\/h3>\n
\n Bake at 350\u00b0F (180\u00b0C) for 20\u201325 minutes, or until the top is golden and crisp.<\/p>\n\n\n