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Cheesy Tortiglioni Bake

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Cheesy Tortiglioni Bake

with leek, spinach and cheddar cheese

Informations supplémentaires
35 min. | 810 kcal | easy | Family, Vegetarian |
1. Cook the pasta Bring a pot of salted water to a boil. Add the pasta. Cook 5-6 minutes. Before draining, reserve a little of the pasta cooking water. Drain and reserve.
2. Setup Preheat the oven to 425°F. Chop the garlic and the parsley. Slice the leek.
3. Cook the vegetables and make a purée In a pan over medium-high heat, toast the almonds for 1-2 minutes. Remove and reserve. In the same pan, add a drizzle of olive oil. Add the leek, the garlic and the spinach and cook 4-5 minutes. Using an arm blender or a mixer, make a purée with the vegetables by blending with 2-3 tbsp of the pasta cooking water and the parsley.
4. Make the sauce In the pot used to cook the pasta, melt 1 2P | 2 3P tbsp of butter. Add the flour and cook for 1 minute. Add the milk and bring to a boil. Add the vegetable purée and the cheddar cheese. Mix well and season with salt and pepper.
5. Assemble and cook in the oven Add the cooked pasta to the sauce and place in a baking dish. Garnish with the grana panado. Cook in the oven for 5-6 minutes.
6. Plate your dish Serve the cheesy tortiglioni. Garnish with the almonds. Bon appétit!
180 g Tortiglioni Pasta
100 g Baby Spinach
1 unit Leek(s)
2 unit Garlic Clove(s)
30 ml Slivered Almonds
400 ml Milk 2%
30 ml All-Purpose Flour
100 g Old Cheddar
40 g Grana Padano Cheese
1 unit Fresh Italian Parsley
What you need Pot, strainer, pan, bowl, arm blender, baking dish.
810 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 95g
32%
fat 30g
46%
cholesterol 80mg
27%
fiber 6g
24%
protein 39g
saturated 15g
75%
sodium 743mg
31%
sugar 15g
trans 1g