Recipe may contain gluten, peanuts, tree nuts, milk and soy.
With a golden cheesy crust, this easy pasta bake will be a new go-to family meal.
500g packet dried spiral pasta
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
4 garlic cloves, thinly sliced
1 tsp dried oregano
2 x 400g cans cherry tomatoes
1 tbsp tomato paste
300g fresh ricotta
250g packet frozen spinach, thawed
1/3 cup panko breadcrumbs
1 cup grated tasty cheese
4 Method Steps
Step 1Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain, reserving 1 cup cooking water. Return to pan.
Step 2Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion, garlic and oregano. Cook, stirring, for 5 minutes. Add tomatoes and paste. Stir to combine. Season with salt and pepper. Simmer for 5 minutes. Add reserved cooking water. Stir to combine. Add to pasta with spinach. Season with salt and pepper. Toss to combine.
Step 3Preheat oven to 200C/180C fan forced.
Step 4Spoon pasta mixture into a 2.5 litre (10-cup-capacity) rectangular baking dish. Top with ricotta. Combine breadcrumbs and tasty cheese in a bowl. Sprinkle over pasta. Bake for 10 to 15 minutes or until cheese is melted and top is golden. Serve.
Allow pasta bake to rest for 10 to 15 minutes before serving, so that it’s easier to scoop and holds together better.
All quantities above are averages