Macaroni spinach terrine with tomato sauce recipe

Macaroni Spinach Terrine with Tomato Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Macaroni Spinach Terrine with Tomato Sauce recipe is a delightful and flavorful dish that combines the goodness of macaroni, spinach, and a rich tomato sauce. The terrine is made by layering cooked macaroni and saut�ed spinach, then baked to perfection. The tomato sauce adds a tangy and savory element that complements the creamy terrine beautifully. With its vibrant colors and delicious taste, this recipe is perfect for both casual weeknight dinners and special occasions.

Keywords: macaroni, spinach, terrine, tomato sauce, flavorful.

Macaroni spinach terrine with tomato sauce recipe details

Macaroni spinach terrine with tomato sauce recipe, recipe Rating: 4.9
Number of votes:128 

Ingredients

500 g	macaroni
3 l	water
8 tbsp	oil
3	onions
3 clove(s)	garlic
600 g	spinach leaves, frosted
	salt and pepper
	freshly grated nutmeg
600 g	minced meat, mixed
3 tbsp	tomato puree
300 g	Cheddar cheese, grated
8	eggs
500 ml	single cream
250 ml	milk
4 tbsp	breadcrumbs
60 g	butter
	For the sauce:
2	onions
2 clove(s)	garlic
5 tbsp	olive oil
2 large can(s)	peeled tomatoes (800g each)
	oregano
200 g	olives
	To garnish:
	basil leaves

Instructions

For the terrine:
Cook the macaroni in boiling water with a good pinch of salt al dente, then drain.

Dice the onions and the garlic. Sauté half of the diced onions and garlic in 2 tablespoons of oil. Add the spinach, cover and cook over medium heat until the spinach is thawed and hot. Season to taste. Place the spinach in a sieve.

Heat the remaining oil and sauté the remaining diced garlic and onions. Add the minced meat. Stir frequently and fry until the meat is brownish and crumbled. Add the tomato purée and season to taste with salt and pepper.

Preheat the oven to 200°C.

Line two loaf pans (30*11cm) with parchment paper. Spoon a layer of macaroni into each pan, sprinkle with cheese then cover with half of the minced meat. Spoon in a second layer of macaroni and sprinkle with cheese. Cover with a large layer of spinach, then fill in a new layer of macaroni, then the remaining minced meat and end with the last macaroni layer.

Mix the eggs, the single cream and the milk and season the mixture with salt, pepper and nutmeg. Pour evenly over the terrine. Sprinkle with the remaining cheese and the breadcrumbs. Place butter flakes on top and transfer both pans into the oven. Bake for approximately 45 minutes.

Carefully remove both terrine out of the loaf pans with help of the parchment paper. Let steep a bit, then cut them in neat slices.

For the tomato sauce:
Dice the onions and the garlic and sauté in oil until lucent. Add the tomatoes with their juice and mash the tomatoes, season with salt, pepper and oregano. Bring to a boil and simmer, until the sauce thickens a bit. Briefly purée the sauce. Pit and slice the olives and stir them into the sauce.

Serve the terrine with the tomato sauce and garnish with basil leaves.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a