Spinach and olive pasta bake

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Serves: 4

By NKd1167310667456

(2 Votes) 3


  • 1 medium onion

  • 200g cheddar grated

  • 1 tin chopped tomato

  • 1 bag baby leaf spinach

  • 400g pasta (rigatoni or penne is best)

  • 300g cottage cheese

  • 1 sprig basil fresh

  • 1 handful black olives sliced

  • 1 handful mushrooms sliced


  1. Preheat oven to 200°C or equivalent.
  2. Cook the pasta according to packet instructions and drain.
  3. Fry the onion and mushrooms until soft.
  4. Cook the spinach - baby leaf spinach often comes in a microwaveable bag.
  5. Mix all the ingredients together with about 2/3rds of the cheddar.
  6. Put into a deep ovenproof dish and sprinkle remaining grated cheese on the top.
  7. Put in oven for about half hour or until the top is getting crispy!

Handy Hint

Make sure you have a nice big ovenproof dish! Can be puréed for baby if you leave out the salt and pepper.

Additional Information

  • Make Ahead

  • Can Freeze

  • Pasta

  • Baby and weaning

  • Main Course

  • Vegetarian

  • Nut Free

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  • Aniseeda 27/12/12 00:05

    Made this for veggie sister and was delighted when my teenagers wolfed it down too - will definitely be making it again! I used tinned spinach as couldn't find fresh and mozarella cheese as that's what I had in, both worked fine.

  • Buckets 22/03/08 09:48

    This was great, whodathunk cottage cheese and tined tomatoes would be so tasty! I used frozen Italian herb cubes instead of fresh. 1 out of 2 kids ate it which is a success for me.

  • NKd1167310667456 28/01/08 19:51

    could be gluten and egg free depending on pasta choice