Savory Penne Spinach Cake
Casserole
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Cook Time
2 h 5 min
Servings
6
Difficulty
Medium
Prep Time
75 Min
Description
This savory penne spinach cake is an absolute treat! I like to make it when I have guests because it is great to prepare in advance. The combination of penne, creamy spinach and spicy cheese is simply unbeatable. The ricotta ensures a particularly juicy consistency, and the Parmesan gives the whole thing a fine seasoning. The cake tastes particularly delicious when served warm. It is a great main course for a vegetarian menu and fits perfectly with a cozy brunch or a festive occasion. A true classic that is always well received!
Ingredients (12 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 (size M)
-
100 g Whipping cream
-
250 g Ricotta
-
to taste Grated nutmeg
-
100 g Grated Parmesan or vegetarian hard cheese
Preparation (10 steps)
Cook pasta
Put 250 g of penne pasta into the mixing bowl, cover with enough salted water and cook in the mixing bowl according to the package instructions. After cooking, pour the pasta into a sieve, rinse and drain well.
Chop onion and garlic
Put 1 peeled and quartered onion and 1 clove of garlic in the mixing bowl and chop for 3 sec./level 5. Push down with the spatula.
Sauté onion and garlic
Add 2 tbsp oil and sauté for 3 min./120°C/level 1.
Steam spinach
Add 500 g spinach, salt, pepper and 200 ml water and steam for 5 min./100°C/reverse rotation level 1 until the spinach collapses.
Drain spinach
Pour the spinach into a sieve and drain well. Squeeze lightly with your hands to remove excess water.
Prepare sauce
Put 4 eggs, 100 g whipping cream, 250 g ricotta, salt, pepper and grated nutmeg in the mixing bowl and stir for 20 sec./level 4.
Mix in Parmesan
Add 80 g grated Parmesan or vegetarian hard cheese and stir in for 10 sec./level 3.
Layer cake
Mix the drained spinach, the cooked penne pasta and the sauce in a bowl. Pour the mixture into a greased, tightly sealed springform pan (20 cm Ø).
Sprinkle Parmesan and bake
Sprinkle 20 g of grated Parmesan or vegetarian hard cheese over the top. Cover with aluminum foil and bake in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45–50 minutes. Remove the foil 10–15 minutes before the end of the baking time.
Arrange
Remove the penne spinach cake from the mold and arrange on a plate. Serve warm.
Finished cooking? Great! 🎉
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Created by
Laura Lehmann
1
Rezept
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
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