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Cheesy Spinach Pasta Bake
This recipe was given by a friend and it instantly became a favourite! Leftovers are great as well! Enjoy!
Ingredients
Serves: 12
- 325g conchiglie pasta (shells)
- 300g frozen spinach, thawed
- 2 eggs
- 4 tbsp olive oil
- 8 tbsp breadcrumbs
- 1 1/2 (660g) jars tomato basil pasta sauce
- 1 (250g) packet grated Cheddar cheese
- 1 (250g) packet grated mozzarella cheese
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Preheat oven to 180 C / Gas 4.
- Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
- Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
- Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
- Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.
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Reviews & ratings
Average global rating:
(416)
Reviews in English (300)
Not bad. I made this last night and it was very filling. I will make it again but I won't bother with the egg or oil and reserve the breadcrumbs for the top to create a nice golden crust. They get lost and soggy mixed in with the pasta. Nice recipe for meat free day. - 29 Oct 2015
It went down so well in this house; even with a veggie shy child and a husband who 'hates spinach' 5*'s - 09 Sep 2013
This was lovely the only change I made instead of breadcrumbs I use crushed cornflakes find these cheaper and just as tasty. I use a cheap own brand variety so last a while. Added this recipe to favourites very family friendly. (lol) - 08 Apr 2016