Creamy Vegetarian Tonato Pasta Bake
Recipe: #44884
July 16, 2025
Categories: Pine Nut, Tomato, Spinach, Italian, Easter, Sunday Dinner, Oven Bake, No Eggs, Vegetarian, Vegetarian Dinner, more
"This is such an easy pasta to make after a hard day at work. Comforting and tasty served with fresh crusty bread."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (333.6 g)
- Calories 1010.3
- Total Fat - 91.6 g
- Saturated Fat - 18.4 g
- Cholesterol - 51.4 mg
- Sodium - 452.1 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 8.8 g
- Sugars - 3.9 g
- Protein - 32 g
- Calcium - 650.6 mg
- Iron - 3.9 mg
- Vitamin C - 23.4 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Preheat oven to 180°C/160°C fan-forced.
Step 2
Grease an 8-cup (about 5cm deep) baking dish & set aside.
Step 3
Cook the penne following packet directions.
Step 4
Whilst the penne is cooking, heat 2 teaspoon's of the oil in a large frying pan over medium heat and add the pine nuts, tossing to cook until light golden; (Keep an eye on pine nuts they burn quickly and easily).
Step 5
Transfer pine nuts to a plate
Step 6
Heat remaining 1 tablespoon of oil in pan, add the onion and garlic & over a medium heat cook the onion and garlic, continue stirring for 3-4 minutes until soft.
Step 7
Stir in tomatoes and herbs, cover and bring to the boil; remove from heat and stir in the cream
Step 8
Drain the penne and return to the pan; add in the tomato mixture, spinach and 2 tbs of the pine nuts, tossing until well combined. Season to taste.
Step 9
Spoon mixture into the baking dish & sprinkle with the cheese.
Step 10
Bake for 20-25 minutes until cheese is bubbling.
Step 11
Sprinkle with remaining pine nuts and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
