Vegetarian Spinach And Cheese Noodle Bake Recipe

About this recipe

A hearty and diabetic-friendly dinner option featuring tender egg noodles, creamy cheeses, and nutrient-rich spinach, baked to perfection for a satisfying meal.

Ingredients

• 500G Nikko Egg Noodles, 500G
• 125G Daylesford Organic Brandy Butter
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Sunita Lemon Juice Organic
• - Co-Op Italian Grated Parmigiano Reggiano
• - The Cheese Lady Gruyère Reserve Classic Swiss Mountain Cheese
• 395G D'Aucy Chopped Spinach
• - Natco Ground Nutmeg

Instructions

1. 1. Preheat your oven to 475°F (245°C).
2. 2. Cook 1 package of egg noodles according to the package directions. Drain and place the cooked noodles in a casserole dish.
3. 3. Use fresh spinach, roughly chopped, and set aside.
4. 4. In a small saucepan, melt 2 tablespoons of butter over low heat. Stir in 1/4 cup of olive oil, 1 minced clove of garlic, 1/8 teaspoon of nutmeg, 1/4 teaspoon of pepper, and 1 tablespoon of lemon juice. Heat gently for 1-2 minutes until aromatic.
5. 5. Pour the butter and oil mixture over the spinach and toss well to coat evenly.
6. 6. Add the spinach mixture to the casserole dish with the cooked noodles. Sprinkle in 1/2 cup of gruyere cheese and 1/2 cup of grated Italian cheese, reserving 1/4 cup of the Italian cheese for topping. Toss everything lightly to combine.
7. 7. Sprinkle the reserved 1/4 cup of Italian cheese evenly over the top of the casserole.
8. 8. Bake in the preheated oven for 5 minutes, or until the cheese on top is melted and bubbly.
9. 9. Remove from the oven and let cool for a few minutes before serving.