RECIPE: Tomato & spinach Penne Pasta Bake

Yes, my obsession with pasta is back!

I’d say I was sorry, but I’m not! I saw this recipe on Pinterest and decided to make it for dinner and boy, was it yummy!! Really simple and EXTREMELY tasty… so there’s cheese on it, it’s still kind of healthy!! 

 

Ingredients (serves 3-4)

400g penne pasta

2 tins chopped tomatoes

1 small white onion, diced

handful of fresh basil leaves, roughly chopped

handful of spinach leaves, roughly chopped

splash of red wine

splash of balsamic vinegar

1 tsp dried oregano

grated mozzarella (enough to cover the top, so probably half a bag)

tub of small mozzarella balls

Handful of pre-made packet breadcrumbs (enough to create a slight crunch on top)

salt and pepper to taste (as well as 1 sweetener tablet*)

 

Method:

Bring a large pan of water to the boil and throw in your penne pasta, set the oven to pre-heat at gas mark 5.

Whilst this is cooking make your sauce. All you need to do is soften your onions in a lightly oiled pan. I like to add a spoonful of water from the pasta pan, this way the onions don’t actually fry but boil so they just soften. 

Throw in your 2 tins of tomatoes and stir. Next you want to add all of your other 

Image

ingredients – it doesn’t matter what order. Just splash in a little red wine (however much you want, I like about 3 tablespoons) and then a splash of balsamic (again, 

however much you like, but I use around 2 tablespoons). Add your salt, pepper, 

sweetener and oregano and stir. Finally add the basil and spinach and stir. You’ll 

only want to cook this 

for about 5 minutes once you’re at this stage. Once the sauce starts to boil take it off the heat. 

Image

 

Drain the pasta and mix the sauce in. Once the pasta is well covered pour it into a 

baking dish. Here comes the fun part! 

distribute the mozzarella balls on top of the pasta, sprinkle the grated mozzarella onto until the pasta is covered – it’s up to you how much you want to use really – and then sprinkle on breadcrumbs. Again – it’s totally up to you. I just sprinkled about a handful over the top as I only wanted a light crust.  

 

Pop this into the pre heated oven for 20 minutes and serve. The cheese will be all melty and gooey and amazing and it will be delish! Trust me! Here is a photo of the finished thing:

Image

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let me know if you make this or have any great pasta bake recipes that are easy and healthy. I really want to use more kale in my pasta recipes so watch this space! 

 

As usual, thanks for reading and liking! 

BON APPÉTIT!

Sam

*when making tomato sauces you normally have to put sugar in to bring the flavour out, but I don’t use sugar in anything I make so I use small sweetener tablets)

RECIPE: Summer Sauce

I’m sure I’m not the only person who loves a healthy dose of pasta, whether it’s summer or winter! I practically live off the stuff and so I’ve become very skilled in the sauce making department. I don’t use jar sauces due to the oils and sugars they are filled with, so here is a simple sauce you can use in the summer – the good news is, this sauce  doesn’t need to be cooked! (in this weather, slaving over a sauce is the last thing I need!)

Ingredients:

(Serves 2-3 people)

4-5 large tomatoes – chopped roughly

a handful of rocket leaves

a drizzle of good extra virgin olive oil

a good slosh of your favourite balsamic vinegar (I use quite a lot, as it’s the majority of the sauce and I just LOVE it)

salt and pepper to taste

1 teaspoon of dried oregano

Method:

Mix it all together in a bowl!

It’s that simple. Of course, you can tweak to how you like it. If you want to crush some garlic or chilli and throw it in, go for it. I’m actually allergic to garlic (I think), so I’ve not put it in, but if you fancy it, do it!

The recipe’s I use are all from experimenting, so I’d encourage you to do the same – you don’t need to cook a sauce to make it tasty – throw this on some pasta, grate a little cheese and EAT!

bon appétit!

Sam