Creamy Tomato, Spinach and Pine Nut Bake

Prep: 20 mins

Cook: 40 mins

Serves: 4

Difficulty:

Cuisine:

Saved:

Italian

718

Recipe by: Ardmona

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!

Credit: Whisk Media Group

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Creamy Tomato, Spinach and Pine Nut Bake

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

Method:

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.
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