Creamy Spinach Pasta Bake
recipe
Creamy Spinach Pasta Bake
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This bake is just perfect for one of those cold evenings when you want something satisfying.
Ingredients
150g pasta shapes
- 250g fresh spinach, thoroughly washed and stalks removed
- 2 tsp sunflower oil
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 125g button mushrooms, thinly sliced
- 500g pork mince
- 300ml crème fraîche
- 75g fresh breadcrumbs
- 50g matured cheddar, grated
- 1 tbsp fresh parsley, chopped
- pinch each of salt and ground black pepper
- crisp green salad and focaccia, to serve
Serves:
4
Preparation:
30
Cook Time:
83
Total Time:
113min
Directions
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- Preheat the oven to 190C/375F/gas mark 5. Cook the pasta according to the instructions on the pack. Drain and reserve.
- Place the washed spinach in a large saucepan with 1 tablespoon of water. Cover and cook over a high heat for 2-3 minutes, shaking the pan occasionally. Drain and squeeze the spinach so all the water is removed. Reserve to one side.
- Meanwhile, in a large non-stick saucepan, heat the oil over a medium heat. Fry the onion and garlic until they start to soften but do not colour. Add the mushrooms to the saucepan and continue to fry for a further 5 minutes. Remove from the pan and reserve.
- Fry the pork mince in the same saucepan for until brown. Remove from the heat and add the onions, garlic and mushrooms. Stir in the cooked pasta, spinach and creme fraiche and season well with salt and pepper.
- Transfer the mixture to an ovenproof dish. Combine the breadcrumbs, cheese and parsley and sprinkle on top.
- Cook in the centre of the oven, uncovered until the top is golden. Serve immediately with a crisp green salad and focaccia, such as cheese and onion.
Source: Tesco
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