German Spinach Casserole (with pasta and bratwurst)

Method9 steps

1. 1

   Step 1: Remove the casing from the 200 g fresh raw bratwurst and shape its meat into small meatballs. Brown on all sides in a large skillet over medium heat, about 10 minutes, then continue until the centres reach 160°F /71°C. Keep the cooked meatballs hot while preparing the other components.

   Uses 200 g fresh raw bratwurst, casing removed

2. 2

   Step 2: Peel and dice the yellow onion (1) and mince the garlic clove (1). In a separate large pan, sauté the onion in 1 tbsp butter over medium heat for about 2 minutes until translucent, then add the garlic and cook about 30 seconds until fragrant.

   Uses 1 yellow onion (Medium sized onion. Medium dice.) · 1 garlic clove (Minced) · 1 Tbsp butter

3. 3

   Step 3: Wash the 450 g fresh spinach and reserve one handful for later. Reduce the heat to low and add the remaining spinach in portions until wilted.

   Uses butter-sautéed onion and garlic · 450 g fresh spinach total, one handful reserved before wilting

4. 4

   Step 4: Add 150 ml heavy cream. Take the pan off the heat and blend the spinach-cream mixture until smooth with an immersion blender, keeping its head submerged to avoid hot splashes.

   Uses wilted spinach with onion and garlic · 150 ml heavy whipping cream

5. 5

   Step 5: Return to gentle heat, add 1½ tsp vegetable bouillon and 100 g cream cheese, and stir until the cheese is fully incorporated. Season with freshly grated nutmeg, salt and black pepper to taste.

   Uses smooth spinach-cream sauce · 1.5 tsp vegetable bouillon (I like using bouillon paste.) · 100 g cream cheese · freshly grated nutmeg (to taste) · Salt to taste · Black pepper to taste

6. 6

   Step 6: Cook the 500 g chosen pasta in water to al dente according to its package directions, using the lower end of the recommended time, then drain.

   Cook selected pasta to al denteUses 500 g pasta (fettuccine or tagliatelle or bucatini) · Water as needed to boil pasta, drained

7. 7

   Step 7: Stir the hot cooked pasta into the finished spinach sauce and fold in the reserved handful of spinach until wilted.

   Uses cooked drained al-dente pasta · finished hot creamy spinach sauce · reserved handful from same 450 g spinach supply

8. 8

   Step 8: Heat the oven broiler. Keep the hot spinach pasta in an unlined broiler-safe metal skillet, or transfer to an unlined broiler-safe casserole vessel, following its manufacturer’s broiler instructions.

   Uses hot spinach-coated pasta

9. 9

   Step 9: Top the hot spinach pasta with the prepared cooked meatballs and 75 g finely grated Gruyère. Broil for a few minutes, watching constantly, until the cheese melts and browns; verify the casserole centre is hot through at 165°F /74°C before serving. Remove from the broiler and add the separate 50 g finely grated Parmesan. Serve in 4 portions.

   Uses hot spinach pasta ready for broiler · fully cooked hot bratwurst meatballs · 75 g gruyère cheese (finely grated, add before broiling) · 50 g parmesan cheese (finely grated, add after broiling)