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Veggie pasta bake

Veggie pasta bake

When it comes to family favourites, it’s pretty hard to beat a good pasta bake. Especially when it has a deliciously crunchy garlic-breadcrumb topping! This is my brilliant veggie principle recipe – with leeks, spinach and tomato, offering you two of your 5-a-day – that you can flex to suit the ingredients you have in.

Ingreadient :
  • ½ x 170g loaf of garlic bread
  • olive oil
  • 2 cloves of garlic
  • 2 leeks
  • 1 bunch of fresh basil , (30g)
  • 2 teaspoons dried oregano
  • 3 x 400g tins of plum tomatoes
  • 500 g dried pasta , such as orecchiette, conchiglie or gemelli
  • 50 g Parmesan cheese , plus extra to serve
  • 8 cubes of frozen spinach
Direction :
  • ½ x 170g loaf of garlic bread
  • olive oil
  • 2 cloves of garlic
  • 2 leeks
  • 1 bunch of fresh basil , (30g)
  • 2 teaspoons dried oregano
  • 3 x 400g tins of plum tomatoes
  • 500 g dried pasta , such as orecchiette, conchiglie or gemelli
  • 50 g Parmesan cheese , plus extra to serve
  • 8 cubes of frozen spinach