Baked Pasta Tricolore with Roasted Pepper Pesto

INGREDIENTS 

  • 400g Conchiglie Pasta
  • 190g jar Sacla’ Roasted Pepper & Almond Pesto
  • 175g Antipasti Roasted Peppers
  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 800g tinned chopped tomatoes
  • Salt & black pepper to taste 
  • 2 handfuls of spinach
  • 125g Mozzarella
  • 30g vegan Parmesan, grated


INSTRUCTIONS 

  1. Preheat the oven to 200°C/400°F/gas In a large pan of boiling, salted water, cook the pasta to your liking
  2. Drain well, reserving a few spoonfuls of the cooking water then return to the heat and stir in the Sacla' Pesto and Antipasti Roasted Peppers
  3. Heat the olive oil in a large frying pan, add the onion and fry for 10 minutes until softened and golden, then chuck in the garlic and cook for a minute
  4. Add the tomatoes, turn down the heat and simmer for 15 minutes
  5. Season with salt and pepper, then stir in the spinach and simmer until the spinach is wilted
  6. Stir in the pasta mixture, then tip everything into a baking dish
  7. Scatter with the torn mozzarella and Parmesan and drizzle with the oil from the peppers
  8. Bake in the oven for 10 to 15 minutes until bubbling and golden.