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Pasta Bake with Spinach

635 calories per serving

ingredients

serves 4
450 g (1 lb) spinach
225 g (8 oz) tagliatelle
3.5 litres (6 pints) water
salt and freshly milled black pepper
generous pinch of garlic powder
100 g (4 oz) rindless rashers streaky bacon
2 eggs
150 ml (1/4 pint) pint single cream
pinch of grated nutmeg
50 g (2 oz) Emmental cheese, grated

method

1. Sort and wash the spinach. Place the wet spinach in a pan and cook until it becomes limp. Remove the pan from the heat.

2. Bring the water and a generous pinch of salt to the boil in a large saucepan, add the tagliatelle and cook for about 10 minutes. Rinse the pasta under cold water and leave it to drain.

3. Coarsely chop the spinach and season it with the garlic powder. Dice the bacon and fry until crisp in a frying pan. Beat the eggs with the cream and season with salt, pepper and the nutmeg.

4. Grease an ovenproof dish with the bacon fat from the pan, cover the base with a thin layer of pasta, add the spinach and fried bacon, then cover with the remaining noodles. Pour on the egg and cream mixture.

5. Bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 20 minutes. Then sprinkle with the cheese and bake for a further 10 minutes, until the cheese begins to melt.

If preferred, you can replace the bacon with diced sausage or ham and grease the dish with butter or margarine.

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