Inspired by the Balkan tradition of baked pasta dishes, this casserole is made by tossing whole wheat pasta in a lightly creamy spinach sauce, topping with cheese and baking. Thanks to its whole-grain pasta, this diabetes-friendly recipe is baked in one large dish for crowded tables.
Boil the whole wheat pasta in salted water for 2 minutes less than the package instructions, then drain.
Sauté the onion and garlic in olive oil, add the spinach and cook until it releases and reabsorbs its liquid. Stir in the cream, nutmeg, salt and pepper.
Toss the boiled pasta with the spinach sauce, transfer to a baking dish and sprinkle with the grated cheese. Bake in an oven preheated to 190°C for 15 minutes, until the top puffs up and lightly browns.
Don't boil the pasta longer than the recipe states; since it bakes again in the oven, pasta that's already soft will turn mushy in the casserole. Allergens: contains wheat (gluten) and milk.
Leaving out the cream entirely and using more strained yogurt instead makes the bake lighter, though the top won't develop as golden a crust.
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