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Creamy Tomato, Spinach and Pine Nut Bake


Creamy Tomato, Spinach and Pine Nut Bake

An incredibly popular, creamy vegetarian pasta bake made with Ardmona Rich & Thick Mixed Herb Tomatoes. A perfect mid-week dinner idea, the family will adore this recipe for sure!

Recipe details
Prep:   20 mins
Cook:   40 mins
Serves:   4


  1. 400g dried penne pasta
  2. 1 1/2 tbs olive oil
  3. 1/4 cup pine nuts
  4. 1 brown onion, finely chopped
  5. 2 garlic cloves, finely chopped
  6. 2 x 400g cans Ardmona Rich & Thick Mixed Herb Tomatoes
  7. 1/2 cup thickened cream
  8. 120g baby spinach leaves
  9. 2 cups shredded mozzarella cheese


Step 1

Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup (about 5cm deep) baking dish. Set aside

Step 2

Cook penne following packet directions. While penne is cooking, heat 2 tsp oil in a large frying pan over medium heat. Add pine nuts. Cook, tossing often, until golden.

Step 3

Transfer pine nuts to a plate

Step 4

Heat remaining 1 tbs oil in pan. Add onion and garlic. Cook, stirring often, over medium heat for 3-4 minutes until soft. Stir in herbed tomatoes. Cover and bring to the boil.


Step 5

Remove from heat. Stir in cream

Step 6

Drain penne and return to the pan. Add tomato mixture, spinach and 2 tbs pine nuts. Toss until well combined. Season to taste. Spoon mixture into baking dish. Sprinkle with cheese.

Step 7

Bake for 20-25 minutes until cheese is bubbling. Sprinkle with remaining pine nuts and serve


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