Easy Spinach Pasta Bake

    1 hour 15 minutes

    I have used this vegetarian pasta bake both as a main and a side dish. It is loved by all my friends vegetarian or not.

    424 people made this

    Serves: 12 

    • 375g seashell pasta
    • 300g frozen diced spinach, thawed
    • 2 eggs
    • 1/4 cup (60ml) olive oil
    • 1/2 cup breadcrumbs
    • 1 1/4 litres of jarred tomato and basil pasta sauce
    • 250g Cheddar cheese, grated
    • 250g mozzarella cheese, grated

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large saucepan of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    3. Bring 1/2 cup (125ml) water to a boil in a saucepan and cook the spinach for 4 to 6 minutes until tender.
    4. Place the cooked pasta in a medium bowl. In a small bowl whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
    5. Cover the bottom of a 20x30cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
    6. Bake 45 minutes in the preheated oven or until bubbly and lightly browned.

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    Reviews in English (300)


    This was delicious! The taste was great. There are a couple of things that I would change. First, add a lot more cheese, and wait to add the cheese to the top until the last 15 minutes. When I pulled it out of the oven, the cheese had browned, and it was tough. Perhaps covering the dish prior to baking would change that. Also, add herbs and spices! Garlic would be awesome in this dish--fresh basil and some oregano would definately be good. You must try this recipe!  -  22 Jan 2003  (Review from Allrecipes USA and Canada)


    This recipe was very good with the changes that I made. I first ommitted the egg and breadcrumbs, cause that just seemed kinda weird. I sauteed the spinach(water all squeezed out) with onion, garlic, pinch of dried oregano, and crushed red chili flakes, then added the sauce. I mixed it all with the shells, put it in a casserole dish and topped with mozzerella and parmesan cheese. And it was sooo delicous, I served it as a side dish along with breaded chicken. thanks for the recipe inspiration!!  -  26 Jul 2007  (Review from Allrecipes USA and Canada)


    This is a nice recipe to use as a base to be creative. I took another reviewers advice and used fresh spinach I got at the famers market, sauted it in olive oil, minced garlic salt and pepper. I drained the excess moisture. I also wanted to reduce the fat content. I used egg beaters and reduced fat mozzerella cheese. This was fabulous with some steamed carrots and fresh fruit salad. I will be making this again. Thanks  -  31 Aug 2003  (Review from Allrecipes USA and Canada)