Beef pastas, leeks and spinaches au gratin

Author: 5/15
Gratin de pâtes au boeuf, poireaux et épinards
Preparation 25
Baking 25
Portions 6
Freezing No


  • 375 gr of eggs noodles
  • 45 ml (3 tablespoons) of olive oil
  • 450 gr (1 pound) of half lean chopped beef
  • 2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
  • 1 package of baby spinaches of 142 gr
  • Salt and pepper up to taste
  • 1 container of ricotta of 475 gr
  • 500 ml (2 cups) of tomato sauce
  • 30 ml (2 tablespoons) of fresh chopped parsley
  • 250 ml (1 cup) of grated mozzarella
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  • Preheat oven at 190 ºC (375 ºF). In a casserole filled with boiling salted water, cook noodles al dente. Drain.
  • Meanwhile, in another casserole, heat oil at medium heat. Brown meat for 2 to 3 minutes. Add leeks, spinaches and seasoning. Cook for 3 to 4 minutes.
  • Lay preparation in a rectangular plate of 33 cm x 23 cm (13 inches x 9 inches). Cover with ricotta. In the same casserole you cooked noodles, mix noodles with tomato sauce and parsley. Heat for 2 to 3 minutes at medium heat then divide equally in the plate. Lightly press the surface and cover with mozzarella.
  • Cover with aluminium paper and oven bake for 15 minutes. Remove aluminium paper and continue cooking 10 minutes.

Chef's notes