Inspired by the Balkan tradition of baked pasta, this casserole is made by mixing whole-wheat pasta with a lightly creamy spinach sauce, topping it with cheese, and baking it. The whole-grain pasta makes it a suitable option for people with diabetes, and the recipe is baked in a large dish to serve a crowd.
Cook the whole-wheat pasta in boiling salted water for 2 minutes less than the package directions, then drain.
Sauté the onion and garlic cloves in olive oil. Add the spinach and cook until it releases its liquid and the liquid evaporates. Stir in the cream, nutmeg, salt, and black pepper.
Mix the cooked pasta with the spinach sauce and transfer to a baking dish. Sprinkle the grated cheese on top. Bake in an oven preheated to 190°C / 375°F for 15 minutes, until bubbling and lightly browned on top.
Do not cook the pasta longer than directed; it will continue cooking in the oven, and pasta that softens too early will become mushy in the casserole. Allergens: contains wheat (gluten) and dairy.
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