Ingredients
- 400 grams dried penne pasta, dried
- 1 1/2 tablespoons olive oil
- 1/4 cup pine nuts
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 800 grams tomatoes, in thick sauce if available (2 cans)
- 1 teaspoon Italian herbs dried
- 1/2 cup thickened cream
- 120 grams baby spinach leaves
- 2 cups mozzarella cheese, shredded
- Pine nuts extra for decoration (optional)
How to Make
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Step 1: Preheat oven to 180°C/160°C fan-forced.
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Step 2: Grease an 8-cup (about 5cm deep) baking dish & set aside.
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Step 3: Cook the penne following packet directions.
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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).
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Step 5: Transfer pine nuts to a plate
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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.
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Step 7: Stir in tomatoes and herbs, cover and bring to the boil; remove from heat and stir in the cream
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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.
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Step 9: Spoon mixture into the baking dish & sprinkle with the cheese.
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Step 10: Bake for 20-25 minutes until cheese is bubbling.
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Step 11: Sprinkle with remaining pine nuts and serve.
We hope you enjoy this recipe!
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