Cheesy Spinach And Olive Pasta Bake

Cheesy Spinach And Olive Pasta Bake

Create a delicious one-dish meal with this baked pasta casserole. Combining semi-cooked pasta, fresh spinach, tomatoes, and a medley of Mediterranean flavours, this dish is seasoned with herbs and topped with Parmesan cheese for a savoury finish.

CHEF

Diana Chan

cuisine

Western

social

Diana Chan

cooperated brands

Three Threes

Norco

Cheesy Spinach And Olive Pasta Bake

Cheesy Spinach And Olive Pasta Bake

Full Recipe In details

Ingredients

  • 500g pasta shells, cooked halfway according to the packet instructions
  • 350g frozen chopped spinach, thawed and squeezed to remove excess liquid
  • 2 x 400g tinned chopped tomatoes
  • 2 tbsp tomato paste
  • 100g Three Threes Stuffed Olives
  • 1 tsp each of garlic and onion powder
  • 1 tsp mixed dried Italian herbs
  • 1 tsp dried chilli flakes
  • Salt and pepper to taste
  • 2 tbsp of olive oil
  • 500g Norco Shredded Parmesan, extra 100g to sprinkle on top
  • 500g Norco Tasty Cheddar
  • Freshly chopped parsley

Methods

  • Preheat the oven to 180C and grease a 9×13 inch baking dish.
  • To the baking dish, add the semi-cooked pasta, spinach, tomatoes, tomato paste, olives, garlic and onion powder, herbs, salt and pepper and olive oil. Mix to combine.
  • Sprinkle the parmesan evenly over the top. Spray the underside of a piece of foil with oil.
  • Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes.
  • Uncover and bake for another 15-20 minutes. Remove from the oven and top with fresh herbs, and drizzle over some olive oil. Serve hot!

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