400 g dried macaroni
1 tbsp olive oil
1 eschalot, finely chopped
1 clove garlic, finely chopped
450 g spinach leaves, washed, drained
Salt and freshly ground black pepper, to season
1 pinch freshly grated nutmeg to season
250 g mascarpone
400 ml vegetable stock
125 g fontina, grated
100 g parmesan, grated
80 g breadcrumbs
- Cook macaroni in a large saucepan of boiling water for 5-6 minutes. Drain.
- Heat oil in a medium frying pan over a medium-high heat. Add eschalot and cook for 1-2 minutes or until softened. Add garlic and cook for 30 seconds, then add spinach and stir until wilted. Season with salt, pepper and nutmeg. Remove from heat.
- Preheat oven to 200°C. Combine mascarpone, stock, fontina and ½ of the parmesan in a large bowl. Season with salt and pepper.
- Combine breadcrumbs and remaining parmesan in a small bowl. Add cooked macaroni and spinach mixture to cheese mixture, then spoon into a 10-cup capacity baking dish. Sprinkle over breadcrumb mixture, then bake for 20-25 minutes or until golden. Serve.