RECIPE: Spinach & Basil Pasta Bake

Let’s face it, sometimes it can be hard to get your daily source of green vegetables. This week’s recipe provides a great solution to getting some into your meals, especially if you have kids! We’ve incorporated spinach into this tasty pasta bake to boost your green vegetable intake without the extra effort and time.

INGREDIENTS:

• 1 1/4 cups Leggos creamy pesto pasta bake sauce

• 1 cup frozen spinach, thawed

• 250g lean chicken mince

• 160g Vetta high fibre penne pasta OR pasta of your choice

• 1/4 brown onion, finely diced

• 12 button mushroom cups, stems removed, peeled and diced

• 2 tsp olive oil

• Canola Oil Cooking Spray

• Aluminum Foil

METHOD:

1. Preheat oven to 180°C. Line 2 baking trays with baking paper and set aside.

2. Cook the pasta according to packet instructions. Drain and set aside.

3. While the pasta is cooking, heat 1/2 the olive oil in a frying pan over medium heat. Add the mushrooms and onion and sauce until browned. Remove from the pan and set aside.

4. Add the remaining oil to the frying pan along with the chicken mince. Saute until cooked through, breaking up the chicken mince as you go. Remove and set aside.

5. Add the chicken, mushrooms, onion, spinach and sauce to the pasta. Stir to combine.

6. Spray a large baking dish with canola oil spray. Spoon the pasta mixture. Cover with aluminium foil and bake for 40 minutes, removing the aluminium foil after 25 mins.

7. Serve and enjoy!