½ lb fresh mozzarella cheese (225 g), sliced, optional
3 small tomatoes, sliced
3 tablespoons fresh basil, chopped
Nutrition Info
Calories 831
Fat 28g
Carbs 103g
Fiber 16g
Sugar 14g
Protein 35g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and transfer to a large bowl. Set aside.
3. Step
In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, about 2 minutes.
4. Step
While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt.
5. Step
Fold in the spinach and stir until wilted. Add 1½ cups (150 g) of shredded mozzarella and stir until completely melted.
6. Step
Add the cooked pasta and stir to coat in the sauce.
7. Step
Sprinkle the remaining shredded mozzarella evenly over the pasta, then top with the fresh mozzarella if using. Arrange the tomato slices on top.
8. Step
Bake until browned and bubbling, about 25 minutes.
