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 garlic cloves
- 125 g mozzarella, grated
Nutrition (per serving)
- Calories
- 831 kcal
- Protein
- 31.8 g
- Carbohydrate
- 70.9 g
- of which sugars
- 9.4 g
- Fat
- 45.7 g
- of which saturates
- 28.1 g
- Fibre
- 4.9 g
- Salt
- 0.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Fry the paneer cubes in a lightly oiled pan over a high heat until golden on all sides. Remove and set aside.
- 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
Stir in the double cream and spinach and cook until the spinach is wilted. Season well.
- 5
Combine the par-cooked pasta, paneer, and sauce in a large baking dish. Mix well.
- 6
Scatter the grated mozzarella over the top and bake for 20 minutes until golden and bubbling.
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