Everyday cooking
Pasta Gratin With Spinach & Sundried Tomatoes
![]()
Prep time15 minutes![]()
Servings6 portions
- 200 g Violife Creamy Original
- 200 g Violife Grated Original
- 200 g Violife Greek White block, crumbled
- 500 g penne
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 400 g cherry tomatoes, tinned
- ¼ tsp chili flakes
- 200 g spinach
- 10 sundried tomatoes, halved
- salt and pepper
- Cook the penne in salted water according to the pack instructions, sieve and set aside.
- Heat olive oil in a large pan and sauté the onion until soft and golden.
- Add the garlic and cook for one more minute. Add the tomatoes and chili flakes.
- Season and simmer for about 15 minutes. Add the spinach and cook until wilted for a further 2 minutes. Then add the sundried tomatoes and stir.
- Remove from the heat and add the Violife Creamy, stirring until melted and combined.
- Pour the penne into the creamy sauce along with half of the Greek White and half of the grated Original and stir until they are nicely mixed with the pasta.
- Pour into a big baking tray or two small ones and top with the remaining Violife Greek White and Grated Original.
- Bake for 20 minutes in a preheated oven at 180°C.
