Name: Hearty Penne Spinach Cake
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: 250 g Penne pasta; to taste Salt; 500 g Spinach; 1 piece Onion; 1 clove Garlic; 2 tbsp Oil; to taste Pepper; 4 piece Eggs (Gr. M); 100 g Whipping cream; 250 g Ricotta; to taste Grated nutmeg; 100 g Grated Parmesan or vegetarian hard cheese

This penne spinach cake is a dish that has been on the table in our family for several years. I originally got it from a friend who in turn had it from her Italian Nonna. So it is a recipe with history and tradition, which I have adapted a little over time to better suit my taste and the possibilities of the Thermomix®. The ingredients are deliberately kept simple, but each one plays an important role in the overall picture. The penne pasta forms the basis and gives the cake its substance. The spinach, preferably fresh spinach, provides a pleasant, slightly tart note and of course the green color. The onion and garlic are the aromatic foundation, which unfolds its full power by steaming in oil. The eggs, cream and ricotta form the creamy sauce that holds everything together and ensures a juicy consistency. The ricotta is particularly important because, compared to other cheeses, it has a milder taste and does not cover up the other flavors. The Parmesan, or another vegetarian hard cheese, gives the cake a spicy note and ensures a nice crust when baking. The nutmeg rounds off the whole thing with a warm, slightly sweet note. When preparing in the Thermomix®, it is important not to cook the pasta too soft, as it will continue to cook a little during baking. Make sure to drain the spinach well after steaming so that the cake does not become too watery. Squeezing with your hands is very helpful here. When stirring the sauce, it is important not to mix for too long, otherwise the mixture may become too liquid. The baking time may vary depending on the oven, so you should watch the cake carefully towards the end of the baking time. When the surface is golden brown and the sauce has solidified, it is ready. For a vegetarian version, you can simply make sure to use a vegetarian hard cheese instead of Parmesan. For a vegan version, you can replace the eggs with a plant-based alternative and use plant-based alternatives instead of ricotta and cream. Feel free to experiment with other spices, such as dried herbs of Provence or a pinch of chili for some spiciness. The penne spinach cake tastes best warm, straight from the oven. But it can also be eaten cold and is therefore ideal for preparing in advance. It goes well with a fresh salad with a light dressing or a tomato salad with basil. You can also serve the cake with a dollop of crème fraîche or yogurt. The cake can be stored well in the refrigerator and is still delicious the next day. You can also freeze it in portions and thaw it again if necessary. The oven or microwave is suitable for warming it up.

Hearty Penne Spinach Cake

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Description

Ingredients (12 ingredients)

Preparation (10 steps)

Cook pasta

Chop onion and garlic

Sauté onion and garlic

Steam spinach

Drain spinach

Prepare sauce

Mix in Parmesan

Layer cake

Sprinkle with Parmesan and bake

Arrange

Finished cooking? Great! 🎉

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