4
1 hour
Tomato and Spinach Pasta Bake
- 400g dried penne pasta
- 1 1/2 tbs olive oil
- 1/4 cup pine nuts
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 x 410g cans Ardmona Rich & Thick Classic
- 1/2 cup thickened cream
- 120g baby spinach leaves
- 2 cups shredded mozzarella cheese
- Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup (about 5cm deep) baking dish. Set aside
- Cook penne following packet directions. While penne is cooking, heat 2 tsp oil in a large frying pan over medium heat. Add pine nuts. Cook, tossing often, until golden.
- Transfer pine nuts to a plate
- Heat remaining 1 tbs oil in pan. Add onion and garlic. Cook, stirring often, over medium heat for 3-4 minutes until soft. Stir in Ardmona tomatoes. Cover and bring to the boil.
- Remove from heat. Stir in cream
- Drain penne and return to the pan. Add tomato mixture, spinach and 2 tbs pine nuts. Toss until well combined. Season to taste. Spoon mixture into baking dish. Sprinkle with cheese.
- Bake for 20-25 minutes until cheese is bubbling. Sprinkle with remaining pine nuts and serve
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