Spinach and pepper pasta bake

I developed this recipe as my wife vegy, I love lasagne, but never get the time to make spinach & pepper lasagna. This is quicker and more achievable in our busy lives!

Kipp Clark @kipplidge

I developed this recipe as my wife vegy, I love lasagne, but never get the time to make spinach & pepper lasagna. This is quicker and more achievable in our busy lives!

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Ingredients

45 minutes

4 servings

2sweet peppers
400 gspinich
2 handfulscreated mature cheddar
1 (400 g)bottle passata
400 gpasta (cooked al dente)
1small onion
4 clovesgarlic
5 tbspEV olive oil
400 gspinich
1 tspfresh thyme (or 1/2 tsp dried)
Pinchnutmeg
Salt & pepper
1 tbspfresh basil (or 1/2 tsp dried)

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Steps

45 minutes

1

Cool the pasta Al dente, and keep covered so it doesn't dry out. Dice the onions and finely chop the garlic
2

Wash, half and deseed the peppers. Brush with the oil, season and sprinkle 1/4 chopped garlic on the peppers. Cook in an air fryer for 15 mins on 200C (25 mins in oven).
3

Wash & roughly chop the spinich (if large leaves). Lightly fry 1/4 garlic in a pan for 1 minute. Add the spinich, thyme and nutmeg. Season and fry a little, till wilted.
4

SAUCE: add 2 tbsp oil to a pan. Add the chopped onion and lightly fry till softened (4 mins). Add the remaining 1/2 garlic and fry for another minute. Add the passata, 100ml water & seasoning. Simmer for 10 minutes. Chop the roasted peppers. Once the sauce is cooked, stir in the peppers and basil.
5

Mix the sauce with the cooked pasta and add to an oven proof dish. Top with the spinich, then a layer of cheese. Bake on 200C for 25 minutes