Creamy Tomato, Spinach and Pine Nut Bake

Ingredients

Scaled for your household (4 portions) · original serves 4

• Dried pasta400 g
• Olive oil1½ AU tbsp
• Pine nuts¼ cup
• Brown onion1
  finely chopped
• Garlic cloves2
  finely chopped
• Tinned diced tomatoes800 g
• Cooking cream½ cup
• Baby spinach120 g
• Mozzarella2 cup
• Vegetable oilto taste
  as needed
• Saltto taste
• Black pepperto taste

Method

1. 1

   Preheat to 180°C, or 160°C fan forced, and grease an 8-cup baking dish. Cook the penne according to its packet. Meanwhile, toast pine nuts in 2 teaspoons of the oil until golden; set aside.

2. 2

   Soften onion and garlic in the remaining oil for 3–4 minutes. Add herbed tomatoes, cover and bring to a boil. Remove from the heat and stir in cream.

3. 3

   Drain pasta and toss with tomato sauce, spinach and 2 tablespoons of the pine nuts. Season, transfer to the dish and top with mozzarella. Bake for 20–25 minutes until bubbling, then finish with remaining pine nuts.