Penne, gouda and spinach bake
( SERVES 4 )
A hearty, make-ahead, vegetarian family meal. Make in one big dish or in individual ones.
For the sauce
- Cook the pasta according to the packet instructions.
- Wash and trim the spinach. Combine with the rocket. Steam or microwave, until limp. Cool, then squeeze dry. Chop.
- Melt the butter in a large saucepan on low. Saute the shallots, until softened. Add the garlic. Saute for 1 minute. Stir in the oregano, cornflour and seasonings. Gradually pour in the milk. Cook, stirring, until thick. Sprinkle in ¾ of the gouda. Add the well-drained pasta and spinach. Pour into a 6-cup casserole or individual baking dishes. Sprinkle with the remaining gouda.
- Preheat the oven to 180C. Bake the casserole for 25 minutes or until the top is golden.
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