Easy

Baked macaroni with spinach béchamel

Name: Baked macaroni with spinach béchamel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, Italian
Ingredients: 300 g Macaroni (dry); 300 g Spinach; 120 g Bacon; 120 g Spring Onion; 3 g Garlic; 40 g Plain flour; 600 g Milk (600 ml); 100 g Mozzarella; 40 g Extra virgin olive oil (30 g béchamel and 10 g sofrito); 0.2 g Nutmeg; 3 g Parsley; 0.3 g Black pepper; 2 g Salt (to taste)

Total time55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Macaroni, Plain flour. Milk: Ingredient to check: Milk, Mozzarella. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Creamy macaroni with spinach, smoked bacon and a golden mozzarella topping.

Jump to steps

20 minpreparation and possible waiting

35 mincooking

4servings

2.968 kcalwhole recipe

742 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 20 min · Cooking 35 min

Preparation and possible waiting: 20 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 25 tags

Diet

Omnivorous

Dietary requirements

Egg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main coursePasta

Meal

Lunch

Preparation

BoilingSautéingBaking

Appliances

CasseroleFrying panOvenSaucepan

Cuisine

Home-styleItalian

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in calcium

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Pasta

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Wash the spinach and cook covered with the water clinging to its leaves for 3 minutes. Drain thoroughly and chop. Boil the macaroni in plenty of water for two minutes less than the packet time, reserve 100 ml water and drain.
Heat 30 g oil in a saucepan, add the flour and stir over medium heat for 2 minutes. Gradually whisk in the milk and simmer gently for 8 minutes. Add the nutmeg, pepper and some of the salt, then fold in the spinach.
Chop the spring onion and garlic and soften in the remaining 10 g oil for 6 minutes.
Add the bacon in strips and cook for 4–5 minutes until cooked through.
Mix with the macaroni and béchamel; loosen with a little reserved water if too thick and check the salt.
Transfer to a grill-safe baking dish, cover with the mozzarella and place under a grill preheated to 220°C for 5–7 minutes, watching until golden. Serve with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.