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Pasta casserole with spinach and ricotta

Category Noodles, rice, potatoes & legumes

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  • 30 minutes
  1. 250 g penne (short, tube-shaped noodles)
  2. 450 ml vegetable broth
  3. 200 g frozen spinach
  4. 150 g ricotta
  5. 1 egg
  6. salt, pepper
  7. nutmeg
  8. 75 g grated cheese (e.g., alpine cheese)

1. Mix the noodles and broth in the pot and spread frozen spinach over top. Cover with Secuquick softline and close.

2. Place the pot on the Navigenio and heat on level 6 up to the soft window, switch to level 2 and cook for approx. 1 minute in the soft area.

3. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.

4. Stir the ricotta with egg and fold in. Season with salt, pepper and nutmeg. Spread the cheese over the noodles.

5. Place the Navigenio overhead and switch to high level and gratinate for approx. 6 minutes.

This recipe has been tested and approved by AMC.

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