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Cheesy Spinach and Penne Bake

Cheesy Spinach and Penne Bake

Serves: to serve 6

Prep Time: 40 Minutes

Cook Time: 30 Minutes

Ready In: 1 hr 10 mins

ingredients
12 oz - penne

1 tablespoon - olive oil

½ tablespoon - fennel seeds, crushed

3 cloves - garlic

2 x 14oz cans - chopped tomatoes

  - fresh basil

  - salt and pepper

8 oz - mozzarella

1 lb - cottage cheese

1 oz - grated Parmesan

10 oz - frozen chopped spinach (thawed and squeezed dry)

directions
  1. Bring a large pot of salted water to a boil, add the penne and cook according to the directions on the packet for al dente (usually just a few minutes). While the pasta is cooking, peel and thinly slice the garlic, drain the water from the mozzerella, grate (mince) half of it and cube the other half.
  2. Heat the oil in a pan over a medium heat, add the crushed fennel seeds and sliced garlic and cook for about 2 minutes until aromatic. Add the tomatoes, one sprig of fresh basil, one teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Bring to the boil then immediately reduce the heat and simmer gently for 10-15 minutes until the sauce has thickened slightly and the flavours have blended together to remove the raw tomato taste. Remove from the heat, discard the basil and season with additional salt and pepper to taste.
  3. Drain the pasta when cooked and pour the sauce over, tossing the pasta well to coat. Either mist a 2-2½ quart baking dish with non-stick cooking spray, or use a small knob of butter to grease the bottom and sides. Add half the pasta and the cubed mozzarella to the baking dish.
  4. Place the cottage cheese in a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two or three times to blend well. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Spread the spinach in spoonfuls over the pasta in the baking dish then top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
  5. Bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for about 30 minutes until bubbly and golden brown on top. Remove from the oven and allow to stand for 10 minutes, and then scatter a handful of torn basil leaves over the top.