Baked Pasta with Spinach
Loaded with vege spinach goodness and kids would not say no.
- 7 rashers of smoked streaky bacon chopped
- 2 cups of sliced brown mushrooms
- or button mushrooms
- 3 teaspoons chopped garlic
- 2 cups of penne pasta
- 3/4 cup of grated Parmesan cheese
- Olive oil
- Black Pepper
- 10-12 balls of the Emborg frozen chopped spinach
- 2 packets of Campbells Mushroom Cup Soup
- 200 ml cream
- Black Pepper
- 2 tablespoons grated Parmesan
Boil the penne pasta till just underdone. Strain, pour it into a big bowl and add a little olive oil, toss so they won't stick.
Make the sauce, boil the 'balls' of spinach till they disintegrate. Strain and squeeze out all the water with a spoon, pressing it down on the strainer.
Heat a pot with the Cup Soup powder with 1/2 cup water, stir and when it's dissolved, add the cream.
Stir for everything to mix together. Strain the mixture to get rid of the bits.
Pour it back into the pot and add the spinach. Stir till it becomes a sauce. If it's too thick, you can add a little milk or water. Season with black pepper.
Add the cheese and taste and adjust.
Keep the spinach sauce warm on gentle heat.
Heat a frying pan with olive oil, add the bacon and cook till they're almost crisp. Add the garlic and sautee before adding mushrooms.
When everything is cooked, it's time to assemble. I mixed everything together in a large mixing bowl because my frying pan was not big enough, but if you have a big enough frying pan to cook the bacon and mushrooms, you can pour the pasta into the pan and toss it together with the bacon.
Bake in a pre-heated 180C oven with the top grill on if you have till the cheese has melted and bubbling golden brown.