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Spanakopita pasta bake

  • 0:20 Prep
  • 0:50 Cook
  • 8 Servings

Ingredients

  • 1 tablespoon extra virgin olive oil, for greasing
  • 2 tablespoons dried breadcrumbs
  • 500g dried fusilli pasta
  • 50g butter
  • 1/3 cup plain flour
  • 3 cups milk
  • 2 eggs, lightly beaten
  • 1/4 cup roughly chopped fresh dill
  • 3 x 250g packets frozen spinach, thawed
  • 100g fetta cheese, crumbled
  • 250g fresh ricotta
  • 1 cup grated mozzarella cheese

Bean and tomato salad

  • 400g green beans, trimmed, halved lengthways
  • 2 x 200g tomato medley mix, halved
  • 4 roma tomatoes, sliced into rounds
  • 2/3 cup pitted Sicilian olives, halved
  • 1/4 cup Greek dressing
  • 1/4 cup fresh dill sprigs

Method

  • 1
    Preheat oven to 200C/180C fan-forced.
  • 2
    Brush a 6cm-deep, 20cm x 30cm oval baking dish with oil. Add breadcrumbs to dish. Shake to coat. Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Return to pan.
  • 3
    Meanwhile, melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 2 minutes or until mixture thickens. Remove pan from heat. Whisk in egg. Season with salt and pepper. Add white sauce and 2 tablespoons of dill to pasta. Stir to combine. Spoon into prepared dish. Press with the back of spoon to compact.
  • 4
    Using your hands, squeeze excess moisture from spinach. Place spinach in a large bowl with fetta, ricotta, ²⁄³ the mozzarella and remaining dill. Season with salt and pepper. Stir to combine. Spoon spinach mixture over pasta mixture in prepared dish. Sprinkle with remaining mozzarella. Cover with a layer of baking paper, then foil. Bake for 20 minutes.
  • 5
    Remove and discard foil and baking paper. Bake for a further 15 to 20 minutes or until golden and heated through.
  • 6
    Meanwhile, make bean and tomato salad. Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until just tender. Drain. Refresh under cold water. Drain. Place beans, tomatoes and olives in a bowl. Add dressing and dill. Season with salt and pepper. Toss to combine. Serve pasta bake with salad (see note).

Source: taste.com.au

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