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!