Mitsides Pasta Gratin with Tomato and Spinach

• 1 package (500g) Mitsides penne pasta
• 1 teaspoon salt
• 1 teaspoon Mitsides natural vegetable broth powder

For the Tomato and Spinach Filling

• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 package (70g) Mitsides tomato paste
• 1/2 cup white wine
• 1 can (400g) Mitsides chopped tomatoes
• 3 packages (3x125g) fresh spinach leaves
• 1/2 teaspoon sugar
• 1/2 teaspoon oregano or thyme
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1/3 teaspoon black pepper
• 1 block (200g) feta cheese, crumbled

For the Béchamel Sauce

• 4 tablespoons (100g) unsalted butter
• 4 tablespoons (100g) flour
• 1 liter (4 cups) milk
• 1/3 teaspoon nutmeg
• 1 cup (100g) grated Parmesan or Kefalotyri cheese
• ½ teaspoon salt
• 1/3 teaspoon black pepper

For the Topping

• 1 cup (100g) grated Graviera or Parmesan cheese
• 1 cup (100g) grated mozzarella
• 2 tablespoons (30g) breadcrumbs

1. In a pot, add plenty of water, salt, and natural vegetable broth powder. When the water boils, add the penne and stir.
2. Let the water boil again, then lower the heat and cook for about 7-8 minutes.
3. Turn off the heat, let the pasta sit for 3-4 minutes, then drain.

Prepare the Tomato and Spinach Sauce:

4. In a pan, heat the olive oil and sauté the onion. Add the garlic and let it sauté. Add the tomato paste and stir it at the bottom of the pan to release its aromas.
5. Deglaze with the wine, and once the alcohol has evaporated, add the chopped tomatoes. Add the fresh spinach leaves, then add the sugar, oregano, nutmeg, salt, and pepper.
6. Simmer until the liquids from the sauce have evaporated, then add the crumbled feta. Stir and add the drained pasta.

Make the Béchamel Sauce:

7. In a pot, melt the butter and add the flour, stirring until it turns a golden color.
8. Gradually add the milk, stirring constantly to prevent lumps. Once it thickens, add the nutmeg, salt, pepper, and Graviera cheese.
9. Remove from heat and add a little béchamel sauce to the pasta. Stir well.

Assembly:

10. In a large baking dish, add the penne and spread the béchamel sauce on top.
11. Sprinkle with Graviera, mozzarella, and breadcrumbs.
12. Bake in a preheated oven at 180°C for 30-35 minutes, until the surface is golden brown.