Filled pasta gratin with spinach and crème fraîche - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Filled pasta gratin with spinach and crème fraîche By You Magazine - March 24, 2019 This speedy filled pasta gratin with spinach and crème fraîche is a seriously impressive supper – especially when you consider that it only uses five basic ingredients. Store-bought filled pasta is the star of the show in the easy, cheesy bake – you can choose your favourite flavour or mix and match to suit your diner’s tastes. Once that’s sorted, it’s a case of stir, sizzle under the grill and serve – simple as that! Chris Alack SERVES 4 2 x 250g packs good-quality fresh filled pasta of your choice 500g young spinach 2 garlic cloves 100g parmesan 200g crème fraîche 1. Have ready 2 packs good-quality fresh filled pasta of your choice and the young spinach. Peel and finely chop the garlic cloves and grate the parmesan. 2. In a large nonstick frying pan over medium heat, fry the spinach with the garlic in batches, with a splash or two of good olive oil, tossing constantly until the greens just wilt. Set aside. Preheat the grill to high and cook the pasta according to packet instructions. 3. At the same time, in a small pan, combine the crème fraîche with half the parmesan, a little freshly grated nutmeg and some seasoning and bring gently to the boil. Drain the cooked pasta, return it to the pan, pour in the cream mixture and toss well to combine. Season and reheat the spinach. 4. Discarding any excess liquid, arrange the spinach in the base of a 20cm x 30cm ovenproof dish. Spoon the pasta and sauce on top, scatter over the remaining parmesan and drizzle with a little more oil. Set under the grill for 3-4 minutes until golden and sizzling. Serve straight away. PERFECT SIDE A salad of mixed tomatoes and chopped shallots with olive oil and red wine vinegar. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved