
Prep time:
Cook time:
Serves: 4
(2 Votes)Ingredients
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1 medium onion
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200g cheddar grated
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1 tin chopped tomato
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1 bag baby leaf spinach
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400g pasta (rigatoni or penne is best)
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300g cottage cheese
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1 sprig basil fresh
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1 handful black olives sliced
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1 handful mushrooms sliced
Method
- Preheat oven to 200°C or equivalent.
- Cook the pasta according to packet instructions and drain.
- Fry the onion and 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 a deep ovenproof dish and sprinkle remaining grated cheese on the top.
- 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
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Make Ahead
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Can Freeze
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Pasta
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Baby and weaning
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Main Course
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Vegetarian
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Nut Free
Your comments
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
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