Makes 8 servings
Rich tomato and spinach pasta bake.
I’ve been making this dish since I was a student because it is easy to make with only a few ingredients; and it’s incredibly delicious.
My husband also loves this pasta bake and requests it regularly.
Good thing making this 5 layer pasta bake is no where near as time consuming as a 5 layer lasagne. When I am short for time and have dinner guests, I put all the layers together the day before, store it in the fridge and bake it on the day.
I love this dish because it’s so delicious without using overly processed ingredients and it doesn’t involve making time consuming pasta sauces.
I usually use tagliatelle pasta, but you can use any shape you like. Remember to season every layer with salt to bring out the flavours.
Simple, clean ingredients that come together beautifully! Enjoy!
Ingredients
- 500g pasta
- 1 onion (chopped)
- 250g baby spinach
- 100 curly kale
- 3 x tins chopped tomatoes
- 200g Jalapeno vegan cheese (grated)
- Salt to taste
Method
1. Cook the pasta al dente and drain the water.
2. To make the spinach and kale puree, wilt the spinach and kale in a large pan with 100ml water and half of the chopped onion. Cover with a lid until the spinach and kale wilt. Season with salt and whizz in a food processor until smooth.
3. Preheat the oven to 180c. Use a large oven proof dish to layer the ingredients as it follows:
Layer 1: a tin and a half of chopped tomatoes, a quarter of the chopped onion, salt and a handful of cheese.
Layer 2: half of the cooked pasta.
Layer 3: the spinach and kale puree and a handful of cheese.
Layer 4: the rest of the cooked pasta.
Layer 5: a tin and a half of chopped tomatoes, a quarter of the chopped onion, salt and a handful of cheese.
4. Bake for one hour. Remove from the over and leave to sit for 30-60 minutes before serving. This will allow the ingredients to set and will cut better.
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