Creamy Tomato, Spinach and Pine Nut Bake
An incredibly popular, creamy vegetarian pasta bake made with Ardmona Rich & Thick Mixed Herb Tomatoes. A perfect mid-week dinner idea, the family will adore this recipe for sure!
Ingredients
- 400g dried penne pasta
- 1 1/2 tbs olive oil
- 1/4 cup pine nuts
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 x 400g cans Ardmona Rich & Thick Mixed Herb Tomatoes
- 1/2 cup thickened cream
- 120g baby spinach leaves
- 2 cups shredded mozzarella cheese
Directions
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup (about 5cm deep) baking dish. Set aside
Step 2
Cook penne following packet directions. While penne is cooking, heat 2 tsp oil in a large frying pan over medium heat. Add pine nuts. Cook, tossing often, until golden.
Step 3
Transfer pine nuts to a plate
Step 4
Heat remaining 1 tbs oil in pan. Add onion and garlic. Cook, stirring often, over medium heat for 3-4 minutes until soft. Stir in herbed tomatoes. Cover and bring to the boil.
Step 5
Remove from heat. Stir in cream
Step 6
Drain penne and return to the pan. Add tomato mixture, spinach and 2 tbs pine nuts. Toss until well combined. Season to taste. Spoon mixture into baking dish. Sprinkle with cheese.
Step 7
Bake for 20-25 minutes until cheese is bubbling. Sprinkle with remaining pine nuts and serve
