Tomato & spinach pasta bake
This recipe will be your new go-to mid-week pasta bake. It’s packed with flavour from the Mutti Sugo Semplice Mediterranean Herb sauce and its simple to make, even with help from the youngest family member. Not to mention it’s bubbling with cheesy goodness.
Made with Sugo Semplice Mediterranean herbs
35 min (COOK TIME: 25 min / PREP TIME: 10 min)
Easy
4-6 servings
Ingredients
-
400
g
penne pasta
-
2x
400g jars
Mutti Sugo Semplice Mediterranean Herbs
-
1/2
cup (125 ml)
Cooking cream
-
120
g
baby spinach leaves
-
220
g
bocconcini
(drained & torn)
-
150
g
grated mozzarella
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Tomato & spinach pasta bake: Method
- Preheat oven to 180C fan forced. Cook the pasta in a large saucepan of salted boiling water for 5 minutes, until its still quite undercooked. Drain, reserving 1 cup pasta water. Remember it will continue to cook in the oven.
- Place the Mutti Sugo Semplice Mediterranean Herbs sauce, cream and spinach in the saucepan you cooked the pasta in. Pour the reserved pasta water into the Mutti bottles and shake to get the last of the sauce out. Pour into the pan and stir over medium heat until the spinach wilts.
- Transfer the sauce mixture to a large baking dish with the pasta, season with salt and pepper and mix to combine. Push half the bocconcini into the sauce. Sprinkle over the mozzarella and top with the remaining bocconcini.
- Bake for 25 minutes or until the top is bubbling. Serve in centre of table on a chopping board and big spoon.
