Penne Spinach Casserole

Ingredients:

• 150 g boiled whole-wheat penne pasta
• 2 large handfuls baby spinach
• 50 g Feta cheese
• 10 sun-dried tomatoes
• 2 garlic cloves
• 2 tbsps clarified butter
• salt
• pepper
• 1 tbsp sunflower seeds
• 1 tbsp grated Parmesan cheese

Boil the pasta al dente in salted water. Next, pour two tablespoons of clarified butter on a hot pan. Add two handfuls of rinsed baby spinach and pressed garlic. Fry the spinach for a few minutes. Chop Feta cheese into 1 cm cubes and sun-dried cherries quite finely. Combine the boiled pasta with spinach, Feta, tomatoes and sunflower seeds, season with salt and pepper.

Place the whole in an ovenproof dish, sprinkle with Parmesan and bake for 30 minutes at 180°C. Remember to be careful when removing the hot dish from the oven.