Ingredients: penne, 200 grams spinach, 250 grams cherry tomatoes, 50 grams butter, 50 grams flour, 500 ml milk, salt, pepper, 1 teaspoon mustard, 150 grams grated cheese
Preheat the oven at 180 degrees. Cook the penne in boiling water al dente. Defrost 200 grams spinach. Drain the penne and place in a ovenproof dish scoop the spinach with 250 grams halved cherry tomatoes with the penne. Make a cheese sauce. Melt 50 grams butter. When the butter has melted, add 50 grams flour. Bake this brief. Add, while stirring, gradually 500 ml milk. Season with salt, pepper and 1 teaspoon mustard. Remove the pan from the heat and stir in 150 grams grated cheese. Pour the cheese, once the cheese has melted, to the pasta dish. Put the ovenproof dish approximately 20 minutes in the preheated oven. Enjoy!