Project Description


Diana Chan




Three Threes


Full Recipe in Details

  • 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

  • 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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