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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!
Prep: | 20 mins |
Cook: | 40 mins |
Serves: | 4 |
Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup (about 5cm deep) baking dish. Set aside
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.
Transfer pine nuts to a plate
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.
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Remove from heat. Stir in cream
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.
Bake for 20-25 minutes until cheese is bubbling. Sprinkle with remaining pine nuts and serve
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