Maya's Tomato and Spinach Pasta Bake

    45 min

    I love this because it's a healthy, delicious, easy to prepare pasta bake. I've used small home-grown tomatoes and also Heinz Tomato Soup! I have made it using frozen spinach but fresh can be used as well. My family love it!

    Berkshire, England, UK
    10 people made this

    Serves: 4 

    • 400g can Heinz Cream of Tomato Soup
    • 240g dried wholewheat fusilli pasta
    • 1 teaspoon dried basil (but can use fresh if you have it)
    • 1 onion, finely chopped
    • 1 clove garlic, finely chopped
    • 12 small cherry tomatoes
    • 140g frozen spinach, defrosted
    • 2 tablespoons olive oil
    • 3 tablespoons grated parmesan cheese
    • 80g mild cheddar cheese, grated

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180° /gas mark 5.
    2. Boil the pasta for 12 minutes, until cooked. Drain and place into an ovenproof dish which has a lid.
    3. Heat the olive oil in a pan and fry the onion until soft and glossy.
    4. Add all the ingredients apart from the cheddar cheese into the ovenproof dish and combine with the pasta.
    5. Put a lid on the dish and put in the oven for 15 minutes.
    6. Take the lid off the dish, sprinkle the grated cheddar cheese on the top.
    7. Place back in the oven (without lid) and bake for a further 15 minutes until the cheese is melted and golden.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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