Mozzarella Pasta Bake

Mozzarella Pasta Bake

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 22, 2018.
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Ingredients

Pasta

  • ½ brown onion
  • 1 carrot
  • 1 courgette
  • 680ml jar tomato passata
  • 1-2 tsp sugar
  • ½ tsp salt
  • 500g raviolini pasta
  • 1/3 bag baby spinach
  • ½ cup grated Parmesan cheese

Salad

  • ½ Tbsp olive oil
  • ½ tsp wholegrain mustard
  • ½ tsp white wine vinegar
  • 1 baby cos lettuce
  • 1 carrot

Steps

  1. Preheat oven to high grill. Bring a large pot of salted water to the boil. Finely dice onion; grate first carrot; dice courgette 1cm. Set all aside separately.
  2. Heat a drizzle of oil in a large oven-proof pan on medium-high heat. Cook onion and carrot for 2-3 minutes until tender. Add passata, sugar, salt and courgette to pan. Bring sauce to a simmer and cook for about 5 minutes, until veggies are tender. Season to taste.
  3. While sauce is cooking, cook pasta in pot of boiling water for 2-3 minutes. When cooked, reserve ½ cup of pasta water, then drain well. Add pasta and spinach to pan with sauce and mix to combine. Sprinkle over cheese.
  4. Grill for 4-5 minutes, or until the cheese is golden. While pasta is grilling, in a medium bowl mix olive oil, mustard and vinegar.
  5. Roughly chop lettuce and peel second carrot into ribbons. Toss with dressing and season to taste.
  6. To serve, divide pasta bake between plates and serve salad on the side.

Nutritional Information

Energy 1843 kj
440 kcal
Protein 24.8g
Carbohydrate 39.6g
Fat 18.4g