Description
A delicious cheesy pasta bake with fresh spinach and tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 250 g Dried pasta
- 450 g Fresh spinach (See notes.)
- 800 g Tinned tomatoes
- 1 tbsp Tomato puree
- 2 tsp Garlic powder
- 1 tbsp Dried oregano
- 1 tbsp Honey (Or sugar if you prefer.)
- 0 tsp Dried chilli flakes (Or more, to taste.)
- 2 tbsp Olive oil
- Sea salt and freshly ground pepper
- 250 g Ricotta cheese (See notes.)
- 100 g Mozzarella (Grated.)
- 2 tsp Garlic powder
- 50 g Parmesan cheese (Grated (optional).)
- Sea salt and freshly ground pepper
- 150 g Mozzarella (Grated.)
- 20 g Fresh basil
Instructions
- Preheat the oven to 200C/400F.
- Cook the pasta in boiling, salted water for 10 minutes.
- IF USING FROZEN SPINACH: Add spinach in with the pasta for 10 minutes. USING FRESH SPINACH: Add fresh spinach 2 minute before the pasta is cooked and allow to wilt in the water before draining everything.
- Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
- Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
- When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
- Add the cheese sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
- Top with the tomato mixture and the remaining mozzarella cheese.
- Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
- Sprinkle with fresh basil and serve.
Notes
- For frozen spinach, adjust cooking time accordingly.
- Feel free to substitute honey with sugar if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg