One very lazy afternoon – simultaneously attacked by a carb-craving pang and the need to cook something new (I owe it to my blog I moaned, eyes bloodshot and foaming a bit at the mouth…) – this thought went through my head: if lasagna is made with pasta sheets which are no different in content from regular pasta, then I should probably try making a bake with a tagliatelle. Right now. For teatime.Yes.
I used about 60g of egg tagliatelle, because even through my mad cravings, I’m still oddly cautious sometimes.
You will need:
- 60-120 grams tagliatelle or preferred pasta
- Approximately 150 grams cheese. I used one shredded fresh Gbejna with herbs. You may use cheddar or goats’ cheese instead or even a mixture of cheeses e.g. mozzarella and Parmesan
- One egg
- 250 grams spinach, cooked and drained
- Salt and pepper to taste, go easy on the salt if you’ve used a salty cheese
- 100 ml single cream
Preheat oven to about 150 degrees.
Mix all the wet ingredients in a bowl. Break up the tagliatelle slightly and mix into the same bowl.
Spread your ingredients out in a baking dish and cook for about 20 minutes or until set, tossing half way through to stop the pasta pieces at the top from burning.
Dangerously delicious! Serve hot or cold.