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Photo of Spinach and tomato pasta bake by WW

Spinach and tomato pasta bake

Total Time
30 min
10 min
20 min
Who can resist a creamy, cheesy pasta bake? Whip this up in only 30 minutes and watch the family gobble it up.


Dry pasta

300 g, large spiral variety


2 medium, thinly sliced

Baby spinach

200 g

Cherry tomatoes

400 g

97% fat-free cottage cheese

250 g

Light cream

cup(s), (85ml)

Grated parmesan cheese

cup(s), (25g)


  1. Cook pasta in a saucepan of boiling salted water following packet instructions, adding zucchini in the last 3 minutes. Drain, reserving ¼ cup (60ml) liquid. Reserve 1½ tablespoons liquid to serve 2.
  2. Meanwhile, place spinach in a heatproof bowl and cover with boiling water. Drain and rinse under cold running water. Drain again and pat dry with paper towels. Chop.
  3. Microwave spinach and tomatoes, separately, in microwave-safe bowls on high (100%) for 1 minute or until heated.
  4. Preheat grill on high. Whisk cottage cheese and cream in a bowl until smooth. Add to pasta with reserved liquid and stir to combine. Spoon pasta mixture into a 2 litre (8-cup) capacity ovenproof dish. Spoon mixture into a 1 litre (4-cup) capacity dish to serve 2. Fold in spinach and tomatoes. Sprinkle with parmesan and grill for 3-5 minutes or until golden