• 2 Serves
  • 15 min prep time
  • 25 min cooking
  • 307 Cal / serve

This vegetarian pasta bake is full of flavour and is super satisfying.

Ingredients

  • 1g Olive Oil Spray
  • 100g Wholemeal Pasta
  • 150g Mushrooms, thinly sliced
  • 1/2 Leek (65g), trimmed & thinly sliced
  • 1 Cloves Garlic (3g), crushed
  • 1 Cups Passata (250g)
  • 20g Sundried Tomato, thinly sliced
  • 50g Baby Spinach
  • 25g Reduced Fat Mozzarella, grated

    Method

    1. Preheat oven to 180°C and lightly spray a 4 cup (1 litre) capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling water following packet directions. Drain.
    2. Meanwhile, spray a large frying pan with oil and heat over medium-high heat. Cook mushrooms and leek, stirring occasionally, for 5 minutes or until soft and lightly golden. Add garlic and cook for 30 seconds, until fragrant.
    3. Add passata, simmer for 2 minutes, then add pasta, sun-dried tomatoes and spinach. Stir until spinach has just wilted. Spoon mixture into prepared dish and sprinkle mozzarella over.
    4. Bake for 15 minutes or until cheese is golden and bubbling. Divide between plates to serve.

    Mish Tips

    • This is suitable to freeze. Prepare up to the end of step 3 and cool. Wrap dish tightly with several layers of plastic wrap. Freeze for up to 1 month. Thaw overnight in the fridge and continue from step 4, cooking for 20-25 minutes to heat through.
    • Make in individual dishes if you like.

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