Ingredients

The following ingredients have 4 Servings
  • 14 0z (400g) dried pasta shapes (I used rigatoni)
  • 1 tbsp vegetable oil
  • 1 large red onion peeled and chopped into wedges
  • 1 red bell pepper de-seeded and chopped into large chunks
  • 1 yellow bell pepper de-seeded and chopped into large chunks
  • 1 large or 2 small courgette ((zucchini) chopped into chunks)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic (peeled and minced)
  • 1 tbsp tomato puree
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 28 oz (2 x 400g) tinned chopped tomatoes
  • 1/2 cup (120ml) double (heavy) cream
  • 3 packed cups (100g) fresh baby spinach
  • 1 packed cup (100g) strong cheddar cheese grated
  • 1 packed cup (100g) mozzarella grated
  • Small bunch parsley (roughly torn)

Instruction

  • Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the red onion and cook for a 3-4 minutes until the onion started to soften.
  • Add the chopped peppers, courgette, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
  • Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
  • Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
  • Take out of the oven and top with parsley before serving.