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Creamy Spinach Pasta Bake    Veg  HT  MC  45mins


Serves 4   Hot  Vegetarian  Vegetables  Main Course  Eggless



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




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.




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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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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