Macaroni Casserole with Spinach and Mozzarella

A great pasta dish for any occasion:

1. clean spinach, rinse thoroughly a few times and drain. Blanch spinach leaves briefly in boiling hot salted water, remove, rinse and drain. Squeeze spinach very well with your hands.

Peel garlic and dice very finely. Heat olive oil in a saucepan, sauté garlic until translucent. Add spinach, cook for 2 minutes at low temperature until soft, season with salt, pepper and nutmeg.

3. rinse and drain tomatoes. Cut mozzarella into slices. Mix milk with whipped cream, crème fraîche and eggs, season with pepper, nutmeg, salt and thyme.

Cook pasta in boiling salted water according to package instructions, drain and cut in half with scissors or a kitchen knife.

Melt butter in a frying pan and briefly toast the breadcrumbs in it.

Grease a round baking tray (26 cm ø, 2 cm high edge) with a little butter and spread out with the pasta. Use a spoon to make small depressions in the surface. Spread the spinach evenly in them. Pour in the egg glaze, gently beating the baking tray a few times to distribute the glaze evenly in all the spaces. Spread the tomatoes, anchovies and breadcrumbs over the casserole. 7.

Bake the casserole in the heated oven on the lowest rack at 170 degrees for about half an hour until the glaze is slightly set (gas 1-2, convection oven not recommended).

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