PREP: 35 minutesBAKE: 30 minutesSTAND: 5 minutesOVEN: 350°F (180°C) / 175°CMAKES: 6 servings
Prepare the Base Layer: Preheat your oven to 350°F / 175°C. Lightly grease a 3-quart rectangular baking dish.
Cook the macaroni according to package directions until al dente.
Drain well, rinse with cold water, and drain again.
In a large bowl, combine the lightly beaten eggs and 1/4 teaspoon (20 ml / 0.7 fl oz) of salt.
Stir in the cooked macaroni until coated, then transfer this mixture to your prepared baking dish, spreading it in an even layer.
Top evenly with the torn spinach leaves.
Create the Savory Vegetable Filling: In a large skillet, melt 1 tablespoon (15 ml / 0.5 fl oz) of butter over medium heat.
Add the chopped onion and minced garlic, cooking for about 3 minutes until the onion is soft and fragrant.
Stir in the tomato sauce, corn, cooked potato, mint, oregano, the remaining 1/4 teaspoon (20 ml / 0.7 fl oz) of salt, cinnamon, and black pepper.
Heat the mixture through, then carefully spoon it over the spinach layer in the baking dish.
Make the Creamy Béchamel Topping: In a medium saucepan, melt the remaining 2 tablespoons (30 ml / 1 fl oz) of butter over medium heat.
Whisk in the flour and nutmeg, cooking for one minute to form a roux. Gradually pour in the milk while whisking constantly to prevent lumps.
Continue to cook and stir until the sauce thickens and becomes bubbly.
Pour this creamy sauce evenly over the potato mixture in the baking dish.
Bake to Perfection: Place the dish in the preheated oven and bake, uncovered, for about 30 minutes, or until the casserole is heated through and the top is lightly golden and bubbly.
Let the bake stand for 5 minutes before serving to allow it to set.
