Cheese, spinach, and walnut penne bake

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Prep time:

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Serves: 4

By CathedralCity



  • 200g spinach washed

  • 1 pinch nutmeg (optional)

  • 500g semi-skimmed milk

  • 50g walnuts broken into pieces

  • 3 tbsp cornflour

  • 300g penne pasta

  • 50g mature cheddar cheese (for topping)

  • 130g mature cheddar cheese grated


  1. Bring a saucepan full of salted water to the boil. Add the pasta and boil until tender.
  2. Heat the milk in a non-stick milk pan until tiny bubbles form around the edges. Place the cornflour into a small dish and pour over 5 tbsp of the hot milk. Mix to form a paste then return to the milk pan.
  3. Over a low heat stir the milk until it starts to thicken. It will get lumpy as it thickens but it will eventually smooth out. Add grated cheese, salt, pepper and nutmeg to taste.
  4. In a separate pan, wilt the spinach and then strain all of the liquid.
  5. Strain the pasta, then stir through the cheese sauce. Add the spinach and walnuts and top with the rest of the cheese.
  6. Place under a hot grill for 5 minutes or until the cheese has melted and gone slightly golden.

Additional Information

  • spinach

  • cheese

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Pasta

  • Low fat

  • Vegetarian

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Your comments

  • CathedralCity 08/09/09 16:06

    See just how good Cathedral City Mature Lighter is for yourself when you try making our delicious Cheese, Spinach and Walnut Penne Bake. This winter classic with a twist is ideal for those cold nights, and is full of hidden healthy ingredients to help you lead a healthier lifestyle.