IngredientsPasta- rigatoni or penne is best
1 bag of baby leaf spinach
1 pot cottage cheese, medium size
1 large handful of mushrooms- sliced
1 small handful of sliced black olives
1 sprig of fresh basil
200g cheddar cheese- grated
1 medium onion
1 tin of chopped tomatoes
olive oil for frying
salt & pepper to taste
a deep oven proof dish
Handy Hintmake sure you have a nice big oven proof dish! can be pureed for babyif you leave out the salt and pepper
MethodPre-heat oven to 200 deg C or equivalent.
Cook the pasta according to packet instructions and drain.
Fry the onions until soft.
Fry the mushrooms until soft.
Cook the spinach- baby leaf spinach often comes in a microwaveable bag.
Mix all the ingredients together with about 2/3rds of the cheddar.
Put into oven proof dish and sprinkle remaining grated cheese on the top.
Put in oven for about half hour or until the top is getting crispy.