Tomato & Parma ham pasta bake
Fresh Pasta, raw
400 g, fusilli
200 g, young leaf
1 clove(s), crushed
2 tablespoons, leaves roughly chopped plus extra leaves to serve
270 g, mixed colour, halved
4 slice(s), thin , torn
Light Feta Cheese
50 g, crumbled
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to a boil and cook the pasta for 2 minutes (or half the time on the pack instructions). Add the spinach for the last minute, then drain both and return to the pan.
- Meanwhile, combine the passata, garlic and chopped basil. Season well, and toss with the pasta and spinach, the tomatoes and 3 slices of the ham.
- Transfer the mixture to a baking dish; season well. Cover with kitchen foil and bake for 20 minutes until bubbling.
- Serve topped with the remaining ham, crumbled feta and extra basil leaves.