By:Naama Ran, Chef Halavan

Prep time: 20 min

Serves: 8

Ingredients:
2/3 of a package (350 g) of macaroni
1 cup of Tnuva USA Edam Sliced Cheese
2 eggs
Salt and pepper
For the filling fill:
1 container of slices of Bulgarian cheese 5%
3/4 of a bag of spinach disks, thawed according to the instructions on the package
3 crushed garlic cloves
1 container of goat yogurt
Salt and pepper
For the béchamel:
100 grams of Tnuva Butter
2/3 of a cup of flour
1/8 teaspoon of nutmeg
Salt and pepper
3 cups of milk

Instructions:
1. Preheat oven to 190 degrees and grease a baking pan with butter. Prepare the filling by mixing spinach, garlic, yogurt, salt and pepper.
2. Prepare the béchamel by dissolving the butter in the pot. When the pot is still on the fire, add flour, nutmeg, salt and pepper and stir. Add the milk gradually, while stirring and continue to cook until the liquid is smooth and slightly thickened. Remove from heat.
3. Cook the pasta according to the box’s instructions for less than a minute, mix and mix with emek cheese, eggs, salt and pepper.
4. Place half of the pasta in a pan – arrange all macaroni in one uniform direction. Place Bulgarian cheese slices and cover the spinach with a uniform layer. On the spinach, lay down the second half of pasta and finish up by adding the béchamel sauce. Bake for 40 minutes until the pasta is cooked and golden. Wait 10-15 minutes before cutting and serving.