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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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