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recipe on
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Ingredients
- 300 g penne rigate
- 1 small onion
- 1 clove of garlic
- 3 tablespoons olive oil, cold pressed
- 500 g of spinach
- Salt pepper
- 1 Msp. Nutmeg
- 500 g pangasius fillet
- 1 tsp thyme leaf
- 200 g of cut tomatoes
- 150 g cream cheese
- 70 g of Edam, grated
Pasta casserole with pangasius
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Once you have tasted this pasta casserole you will be hooked!
Serves
4 persons
Directions
- Preheat oven to 185 °C
- Prepare the penne according to the package instructions.
- Finely chop the onion and garlic and fry it in 1 tablespoon of oil.
- Cut the spinach coarsely to the onions and season the whole with pepper, salt and nutmeg.
- Squeeze the spinach and mix with the penne.
- Cut thawed fish fillet into 3 x 3 cm sections, dry on kitchen paper and sprinkle with pepper and thyme. Fry in 1 tablespoon of oil in a pan on each side for 1 minute, then add salt.
- Oil the casserole dish and add half of the pasta mixture. Then add half of the fish pieces. Repeat the process.
- Heat the tomatoes and add to cream cheese until it is dissolved
- Pour the whole over the casserole and sprinkle with cheese. Bake on the middle rack of the oven for 25 minutes.
You can try this casserole recipe also with fresh bell pepper! A favorite for many.
Source: Edeka
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