Pasta with Spinach
Pasta and Pizza | French cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Pasta with Spinach
Ingredients
- Salt - to taste
- Gruyère cheese - 2.3 oz
- Milk - 8 fl oz
- Wheat Flour - 1 tablespoon
- Safflower Oil - 1 tablespoon
- Butter - 2.8 oz
- Pasta (corkscrew) - 10.6 oz
- Spinach - 3 lbs
Step by Step guide
Step 1
Wash the spinach, remove the tough stems, and place it in a large pot of boiling salted water. Bring back to a boil, reduce the heat, and cook for 10 minutes. Drain well and squeeze out excess liquid. Chop the leaves.
Step 2
Add the pasta to a large pot of salted water, bring to a boil, and cook uncovered. When the water comes to a boil again, reduce the heat so that the water continues to simmer and cook for another 10–12 minutes. Drain through a large colander, rinse under cold water, and set aside.
Step 3
Make the béchamel sauce: melt 25 grams of butter along with the sunflower oil in a saucepan, stir in the flour, and cook, stirring, for 2–3 minutes – but do not let the flour darken. Gradually add the milk while stirring. Add salt. Cook, stirring, over low heat for 5 minutes.
Step 4
Preheat the oven to 356°F. Melt 40 grams of butter in another saucepan, add the spinach, mix well, and then spread it into a deep baking dish. Distribute it evenly across the bottom.
Step 5
Mix the pasta with half of the grated cheese and layer this mixture on top of the spinach. Pour the béchamel sauce over it. Sprinkle with the remaining cheese and dot with pieces of the remaining butter.
Step 6
Bake for 15–20 minutes until the top is golden brown. Serve immediately.
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