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Spinach – Tomato – Pasta Bake

updated

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Ingredients for 2 servings:

  • 150 g pasta
  • 500 g leaf spinach, frozen
  • 500 ml tomato(s), pureed
  • 100 g cream cheese, light 1% fat absolute
  • 1 m.-sized onion(s)
  • Parmesan
  • Vegetable broth, instant
  • basil
  • oregano
  • marjoram
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

WW per serving 9.5 PP

Cook the pasta until al dente and drain. Finely chop the onion and sauté in a non-stick pan without any fat. Squeeze the thawed spinach leaves and add them to the onions, frying briefly. Deglaze the pan with the tomatoes, mix with the cream cheese, and season with the herbs and spices. Layer the pasta with the tomato and spinach sauce in a baking dish and then sprinkle with Parmesan cheese. Bake in a preheated oven at 160°C for 35 minutes! A large mixed salad goes best with this! For all WW users according to the new 2010 system: This portion has 9.5 PP, with just enough pasta at 7 PP!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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