EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
The baked pasta with spinach and fontina cheese is a first dish based on pre-baked pasta, seasoned with various ingredients and then returned to the oven for the final gratin.
To save time you can of course use a ready-made béchamel.
BAKED PASTA WITH SPINACH AND FONTINA CHEESE
Ingredients for 4 people: 400 g rigatoni or other short pasta – 300 g béchamel – 200 g chopped or diced fontina – 400 g clean spinach – 100 g diced ham (or turkey) – 30 g butter – 1 clove of garlic – olive oil – salt
Start by cooking 400 g of rigatoni or other short pasta in a pot filled with lightly salted boiling water, drain it a couple of minutes before the time indicated on the package.
Put it in a bowl to cool, season it with a drizzle of olive oil, so as not to glue together.
After washing the 400 g of spinach, cook in a pot filled with boiling unsalted water for 10 minutes, then drain them and squeeze them very well.
Once drained, sauté them in the pan for 5-6 minutes along with 30 g of butter, 1 clove of peeled garlic and a generous pinch of salt, then turn off the heat.
At this point mix the pasta, now cold, with 300 g of béchamel sauce, cooked spinach and 100 g of diced ham (or turkey), then pour everything into a baking dish or baking tray and cover it with 200 g of chopped or cubed fontina cheese.
Put the baking dish in the preheated oven in static mode at 180 °C for about 30-40 minutes or in any case until it is well cooked and golden on the surface.
Enjoy your meal!