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Method :
Cook the macaroni in plenty of
boiling, salted water for 12-13 minutes, or according to the
directions on the packet, until just tender. Drain and keep warm. Thoroughly wash the spinach and
discard the tough centre stalks. Put the spinach in a large pan with
just the water that clings to the leaves. Sprinkle on a large pinch of salt,
cover and cook over moderate heat, shaking occasionally, for 10-15
minutes, until the spinach has collapsed and is tender. Drain thoroughly in a colander or
sieve, pressing down firmly to remove all excess moisture. Heat the oven to 200C
(400F), Gas 6. Beat together the yoghurt, eggs,
cheese and bran and season with salt, pepper and nutmeg. Grease a 1.5 liters ovenproof dish
and spread the macaroni over the base. Spread the spinach over the pasta
and pour on the sauce. Stand the dish on a baking tray and
bake for 20-25 minutes, until the topping is deep brown and
bubbling. Garnish with the parsley and serve
very hot.
Serving Suggestion - A tomato salad with thinly sliced onion
rings makes a good accompaniment, contrasting with the main dish in both
color and texture.
Serves 4
Per Serving :
10 g fat, 18 g fiber.
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