Menu
Ingredients
- 500gr penne (cooked al dente)
- 200gr-300gr grated yellow cheese
- 10 slices bacon
- 250gr-300gr sour cream
- 600gr-700gr spinach (washed and cut into medium pieces)
- 1/2 bunch green onions
- 1/2 bunch dill
- 2 tomatoes (cut into cubes and squeezed without juices)
- 1 tablespoon butter for cooking
- 2-3 tablespoons olive oil
- Salt and pepper
Method
- Boil in salted water for pennies, then drain and wash with cold water.
- In a saucepan, add the olive oil and saute the onions.
- Add the spinach and dill and mix well.
- Add tomatoes, salt and pepper and let cook until leave the juices and then add a little sour cream.
- Cut the bacon into small pieces, cook a little in a pan with butter and then add to saucepan with spinach (no fat).
- In a Pyrex add some cheese and top with half of pennies, half cheese, then add the spinach, the remaining pasta, and the remaining cheese.
- Add on top the rest of the sour cream.
- Bake in moderate oven (180oC-190oC) for 30′-45′.
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