Baked macaroni with spinach béchamel
Key recipe details
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 + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Macaroni dry 300 g
- Spinach 300 g
- Bacon 120 g
- Spring Onion 120 g
- Garlic 3 g
- Plain flour 40 g
- Milk 600 ml 600 g
- Mozzarella 100 g
- Extra virgin olive oil 30 g béchamel and 10 g sofrito 40 g
- Nutmeg 0.2 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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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.
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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.
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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.
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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.
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