Tomato Spinach and Cheese Pasta Bake
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Recipe type: Gluten Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
 
Oven baked, tomato, spinach and cheese pasta bake! A household favourite filled with love and fresh wholesome ingredients. Also doubles as one of the best leftovers ever!
Ingredients
  • 340g Barilla Gluten Free Penne Pasta
  • 1 Tbsp coconut oil or oil of choice
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 3 stalks spring onion, diced
  • 400g Jar Barilla Basilico Pasta Sauce
  • 300ml vegetable stock
  • 1 cup baby spinach leaves
  • Handful fresh parsley, roughly chopped
  • Handful fresh rosemary, roughly chopped
  • salt and pepper to taste
  • 1 cup cherry tomatoes, cut in half
  • ⅓ cup grated cheese of choice*
  • Extra grated cheese for topping
Method
  1. Preheat oven to 180ºC (356ºF) and grease a large baking dish with oil, set aside.
  2. Fill a large pot with filtered water half way, bring to the boil, when water is boiling, add penne pasta and stir until completely covered.
  3. Cook according to packet instructions. I cooked my pasta for 10 minutes.
  4. Once pasta is cooked, drain off and set aside.
  5. Meanwhile, in a large frypan, heat coconut oil on high.
  6. Add onion and garlic, sauté until translucent.
  7. To the pan, add spring onion, and cook for 1 minute on medium-high heat.
  8. Add pasta sauce to the pan and cook for a further 2 minutes until heated through.
  9. Pour in vegetable stock, mix well.
  10. Stir through spinach, parsley and rosemary, mix until spinach is just wilted.
  11. Add pasta to pan and mix until well combined and all the pasta is covered with the sauce. Turn off heat.
  12. Toss tomatoes and cheese through pasta.
  13. Pour pasta into prepared baking dish, pressing pasta into the pan with a spatula.
  14. Add desired amount of extra grated cheese all over the top of the pasta.
  15. Bake for 10-12 minutes or until cheese is melted and pasta is heated through.
  16. Remove pasta from oven and serve immediately.
Notes
Store leftovers in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5142