Baked Pasta with Spinach
Loaded with vege spinach goodness and kids would not say no.
Ingredients
- 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
Sauce;
- 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
Instructions
- 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.
