Tomato & Parma ham pasta bake
11
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A light pasta dish that’s just right for this time of year and full of Mediterranean flavours like tomatoes and tangy feta cheese
Ingredients
Fresh Pasta, raw
400 g, fusilli
Spinach
200 g, young leaf
Passata
700 g
Garlic
1 clove(s), crushed
Basil, fresh
2 tablespoon(s), leaves roughly chopped plus extra leaves to serve
Cherry Tomatoes
270 g, mixed colour, halved
Parma Ham
4 slice(s), thin , torn
Light feta cheese
50 g, crumbled
Instructions
1
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.
2
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.
3
Transfer the mixture to a baking dish; season well. Cover with kitchen foil and bake for 20 minutes until bubbling.
4
Serve topped with the remaining ham, crumbled feta and extra basil leaves.
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