Veg-packed pasta bake

9 INGREDIENTS • 5 STEPS • 25MIN

Veg-packed pasta bake

Recipe

4.6

7 ratings
A throw-it-all-together pasta bake is ideal for busy weeknights. This version contains plenty of veggies, and is a good source of protein, too.
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A throw-it-all-together pasta bake is ideal for busy weeknights. This version contains plenty of veggies, and is a good source of protein, too.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.

25MIN

Total time

Ingredients

Servings
4
us / metric
3 tbsp
pine nuts
90 g
basil
plus extra to garnish
3 1/2 tbsp
M&S Remarksable Value garlic
1/2
M&S Remarksable Value lemon
juice only
320 g
wholewheat fusilli
200 g
M&S Remarkable Value broccoli
1 jar
(500 g)
M&S classic tomato everything sauce
120 g
spinach
50 g
M&S Remarksable Value British mature cheddar, grated

Nutrition per serving

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Calories
470kcal
Fat
11.6 g
Saturates
3.4 g
Sugars
8.8 g
Salt
139.5 mg
Love This Recipe?
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Veg-packed pasta bake
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Tip the pine nuts (3 tbsp) onto a baking tray and toast in the oven for 2-3 minutes, until golden. Remove the pine nuts, leaving the oven on.
step 2
Blitz the pine nuts in a blender with the basil (90 g), the garlic (3 1/2 tbsp), the lemon juice (1/2), a generous glug of olive oil, a pinch of salt and 2 tbsp water to create a fairly smooth pesto.
step 3
Cook the pasta (320 g) according to the pack instructions. Cut the florets from the top of the broccoli (200 g) and roughly chop the stalks. Add the broccoli to the pan of pasta for the last minute of cooking, then drain.
step 4
Tip the drained pasta and broccoli back into the saucepan and add the tomato everything sauce (1 jar) along with the spinach (120 g). Cook for 2 minutes, stirring continuously until the sauce has warmed and the spinach begins to wilt.
step 5
Tip into an ovenproof dish, sprinkle the cheddar (50 g) over the top and cook in the oven for 15-20 minutes, until lightly golden. When cooked, spoon the pesto over the top of the bake and garnish with the remaining basil.
step 5 Tip into an ovenproof dish, sprinkle the cheddar (50 g) over the top and cook in the oven for 15-20 minutes, until lightly golden. When cooked, spoon the pesto over the top of the bake and garnish with the remaining basil.

Tags

Dinner
Spring
Family friendly
Healthy
Vegetarian
Pasta
Tomatoes
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