Cheesy Spinach And Olive Pasta Bake
Cheesy Spinach And Olive Pasta Bake
Diana ChanFull 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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