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Baked Pasta with Spinach

Loaded with vege spinach goodness and kids would not say no.
Cuisine: invented
Keyword: bacon, baked pasta, cheese, mushrooms, pasta, spinach, vegetables


  • 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.