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Cheesy spinach pasta bake recipe

Why is cheese considered to be comfort food? Is it because it’s salty? Warm? Or just yummy? Whatever the case, this pasta bake was ideal on the first Saturday of December. Apart from being yummy, I got to use my favourite leaves (spinach) in combination with yummy egg tagliatelle, parmesan and mozzarella. Something to note is that you can add chilli flakes if you like it spicy and extra parmesan cheese to serve.

Ingredients (* from Lidl)
  • 500g tagliatelle Deluxe*
  • 2 medium onions, chopped*
  • 4 cloves garlic, minced*
  • 2 Tb olive oil*
  • 300-400g chopped tomatoes (canned or fresh, I used fresh)*
  • 500g fresh spinach*
  • 1/2 tsp salt
  • 1/4 tsp pepper*
  • 250 mozzarella cheese, diced into small cubes (I used a light one by accident, it worked fine!)*
  • 1 cup freshly grated parmesan cheese*
Method

1.  Cook your pasta to al dente according to package directions. Drain, but don’t rinse, and return it to cooking pot.
2.  While pasta cooks, in a large skillet, sauté the onion and garlic in the olive oil over medium high heat until they begin to soften. Add the chopped tomatoes with the juice and bring to a boil. Boil gently for about 15 minutes, or until most of the liquid evaporates, and add the salt and pepper.
3.  Add the fresh spinach on top of the pasta in the pasta pot, along with the cubes of mozzarella and 1/3 cup of the parmesan cheese. Pour the hot tomatoes over the top of everything in the pasta pot and toss to combine. The spinach will reduce greatly. Transfer it all into a large greased casserole pan, top with the remaining parmesan cheese and broil for 2-3 minutes until the cheese melts and begins to brown. Serve immediately.

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