Veggie Pasta Bake

Takes 60 minutes | Serves 8 | Rating: 5 / 5

Ingredients

85 g garlic bread
null null olive oil
2 cloves garlic cloves
2 leeks leeks
30 g fresh basil
2 teaspoons dried oregano
1200 g plum tomatoes
500 g dried pasta
50 g Parmesan cheese
8 cubes frozen spinach

Steps

Preparation

• Tear the garlic bread into a blender and blitz into fine crumbs, then mix in a little olive oil and set aside.
• Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic. Trim, wash and finely slice the white part of the leeks.
• Drizzle 2 tablespoons of oil into a large shallow casserole pan over medium heat, add the garlic, finely slice basil stalks, dried oregano, and gently fry for a couple of minutes.
• Add chopped leeks to the pan, season with salt and pepper, and cook gently for 10 minutes, stirring regularly.
• Add tomatoes, fill each tin with water, swirl around and pour into the pan. Bring to the boil, then reduce to low and simmer for 15-20 minutes.
• Cook pasta in boiling salted water for 8 minutes, then drain, reserving some cooking water.
• Blend sauce with most basil leaves until smooth, then season to taste. Return sauce to pan, stir through pasta, loosening with reserved water if needed.
• Grate cheese over the pasta, add spinach, sprinkle with garlic breadcrumbs, and bake for 20 minutes until golden and tender.
• Let sit for a few minutes, then garnish with basil leaves and extra Parmesan. Serve with a green salad.