Spinach, penne and cheese "spoufflé" from River Cottage Veg: 200 Inspired Vegetable Recipes (page 43) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Zosia on November 27, 2014

    Described as a one pot dish, it's anything but. However, it is delicious and worth the sink full of dirty dishes. I used a 300g package of frozen spinach so scaled up the other ingredients accordingly and baked in 5 ramekins. It puffed up beautifully and was done in 22 minutes. The onion flavour in the bechamel didn't come through....next time I would add minced, sauteed onion.

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