Creamy Spinach and Paneer Pasta Bake

Ingredients

• 350 g penne
• 225 g paneer, cubed
• 150 g fresh spinach
• 200 ml double cream
• 400 g tinned chopped tomatoes
• 2 tsp garam masala
• 3 clove garlic cloves
• 125 g mozzarella, grated

Method

1. 1

   Preheat oven to 200°C/fan 180°C. Cook the penne in salted boiling water for 2 minutes less than packet instructions. Drain and set aside.

2. 2

   Fry the paneer cubes in a lightly oiled pan over a high heat until golden on all sides. Remove and set aside.

3. 3

   In the same pan, fry the crushed garlic for 1 minute, then add the chopped tomatoes and garam masala. Simmer for 8 minutes.

4. 4

   Stir in the double cream and spinach and cook until the spinach is wilted. Season well.

5. 5

   Combine the par-cooked pasta, paneer, and sauce in a large baking dish. Mix well.

6. 6

   Scatter the grated mozzarella over the top and bake for 20 minutes until golden and bubbling.