Tomato and spinach pasta bake
A pasta bake with spinach, passata and a crunchy breadcrumb top, without a long sauce to make. Assemble it, bake it, and the oven does the rest.
- Time
- 40 min
- Serves
- 2
- Kind
- Pasta
Method
- Set the oven to 200°C (180°C fan) and put a large pan of salted water on to boil. Crush the garlic and grate the vegan mozzarella.
- Cook the pasta for 2 minutes less than the packet says, because it finishes in the oven. Put the spinach in the pot for the final 30 seconds to wilt, then drain well, pressing lightly to squeeze the water from the spinach.
- Put the pasta and spinach back in the pot and stir in the passata, garlic, dried oregano, half the mozzarella, half a teaspoon of salt and some black pepper.
- Tip into a baking dish and level the top. Scatter over the rest of the mozzarella, then the breadcrumbs, and drizzle the olive oil over the crumbs.
- Bake for 20 minutes, until bubbling at the edges and golden and crisp on top.
- Let it stand for 5 minutes, then serve from the dish.
Tip Squeeze the spinach well after draining, or the bake will be wet. Undercooking the pasta slightly is deliberate: it softens in the oven.
Per portion
| Energy | 691 kcal |
| Protein | 20 g |
| Carbohydrate | 104 g |
| of which sugars | 14 g |
| Fat | 20 g |
| of which saturates | 11 g |
| Fibre | 9 g |
| Salt | 1.51 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- passata400 g
- spinach200 g
- garlic2 cloves
- vegan mozzarella100 g
- breadcrumbs30 g
- dried oregano1 tsp
- olive oil1 tbsp
