Pasta, cheese, milk, butter, and egg combine to make this creamy cheese and spinach pasta bake.
Pasta bakes are always an easy go-to weeknight recipe, but if you want something a little different, this is a great twist. The topping bubbles and crisps up into a light, omelette-like texture, with a lovely cheesy sauce underneath. Many of the ingredients are store cupboard basics so it's a good budget option too - one from our favourite cheap family meals collection. Pack with iron-rich spinach leaves and top with more cheese if you like. As well as being affordable, this recipe works out as just over 400 calories per serving.
Ingredients
- 250g robust fresh spinach
- Salt and ground black pepper
- 100g penne or similar pasta
- 60g butter
- 60g plain flour
- 300ml milk
- Freshly grated nutmeg
- 100g mature Cheddar cheese, grated
- 3 large eggs, separated
- 4-6 gratin dishes, buttered
WEIGHT CONVERTER
Method
- Set the oven to 190°C/375°F/Gas Mark 5. Put a baking sheet in to heat up. Place a pan on the heat and add the washed spinach, cover and cook for a couple of mins, until just wilted. Drain well and set aside.
- Put the pan back on the heat, pour in boiling water, add some salt and the pasta and cook until just tender. Drain well. Run cold water through it and set aside.
- Meanwhile, melt the butter in a medium-sized pan, add the flour to make a thick paste and cook for a couple of mins. Gradually add the milk, beating well to make a thick sauce. Cook for a few minutes, then add some grated nutmeg and plenty of seasoning, the cheese, the egg yolks, pasta and chopped spinach.
- Whisk the egg whites until firm, beat a spoonful into the cheese sauce, then fold in the rest. Divide between the dishes, put them on the hot baking sheet and bake for 30-35 mins until risen and golden.
Top tips for making cheese and spinach pasta bake
Make this dish even more filling by adding shredded chicken or beef to the mix. If you’re using raw meat, make sure you cook it thoroughly before adding so it is cooked all the way through.
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