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Creamy Spinach Pasta Bake    Veg  HT  MC  45mins

 

Serves 4   Hot  Vegetarian  Vegetables  Main Course  Eggless

 

Ingredients

225g/8oz Conchiglie (Pasta Shells)

1 tbsp Olive Oil

1 Large Onion, chopped

2 Garlic Cloves, crushed

225g/8oz Fresh Spinach, washed and shredded

18fl.oz/540ml Cheese Sauce

Salt and Black Pepper

25g/1oz Cheddar Cheese

25g/1oz Fresh White Breadcrumbs

 

Instructions

 

1. Preheat the oven to 190C, 375F, Gas Mark 5. Bring a large pan of water to the boil then add a generous amount of salt and the pasta and bring back to the boil, stirring from time to time.  Reduce  the heat slightly and cook for 10 minutes until just cooked or 'al dente'.

 

2. Meanwhile, heat the oil in a frying pan, add the onion and garlic and sauté gently for about 5 minutes, stirring from time to time, until softened. Set aside.

 

3. Once the pasta has cooked, drain well and returned to the rinsed out pan together with the cheese sauce, spinach, onion mixture, salt and pepper. Heat gently for a few minutes, mixing well, then transfer to an oven proof dish.

 

4. Mix together the cheese and breadcrumbs, sprinkle over the pasta and bake for about 20 minutes until browned.

 

 

 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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