Penne, gouda and spinach bake

A hearty, make-ahead, vegetarian family meal. Make in one big dish or in individual ones.

Ingredients

125 g	Penne pasta, 1½ cups (Main)
500 g	Spinach leaves (Main)
1 cup	Wild rocket, chopped

For the sauce

25 g	Butter
2	Shallots, diced
2	Garlic cloves, crushed
1 tsp	Dried oregano
2 Tbsp	Cornflour
2 cups	Milk
150 g	Gouda cheese, shredded (Main)

Directions

1. Cook the pasta according to the packet instructions.
2. Wash and trim the spinach. Combine with the rocket. Steam or microwave, until limp. Cool, then squeeze dry. Chop.
3. Melt the butter in a large saucepan on low. Saute the shallots, until softened. Add the garlic. Saute for 1 minute. Stir in the oregano, cornflour and seasonings. Gradually pour in the milk. Cook, stirring, until thick. Sprinkle in ¾ of the gouda. Add the well-drained pasta and spinach. Pour into a 6-cup casserole or individual baking dishes. Sprinkle with the remaining gouda.
4. Preheat the oven to 180C. Bake the casserole for 25 minutes or until the top is golden.

More of Jan's pasta bakes

• Lazy lasagne
• Chilli con carne cannelloni