Tomato Florentine Pasta Bake

Tomato Florentine Pasta Bake

Tomato Florentine Pasta Bake

Prep Time
10 Minutes
Cook Time
40 Minutes
  • 2 teaspoon sugar

  • ½ teaspoon Cinnamon Ground

  • 1 teaspoon Garlic Granules

  • ¼ teaspoon Chilli Flakes

  • 175 gram penne pasta, cooked and drained

  • 280 gram frozen chopped spinach, thawed and drained

  • 375 gram ricotta cheese

  • 125 gram reduced-fat mozzarella cheese, torn into small pieces

  • Schwartz Sea Salt and Black Pepper to season

  • 450 gram turkey mince

  • 1 onion, finely chopped

  • 400 millilitre tomato passata

  • 175 gram tomato purée

  • 120 millilitre water

  • 3 teaspoon Oregano

Key Products
Cinnamon Ground

Product Information

£ 1.70/unit,32g
Garlic Granules

Product Information

£ 1.90/unit,47g
Schwartz product packaging

Product Information

£ 2.00/unit,29g

Product Information

£ 1.70/unit,7g


  • 1 Delicious with green salad and crusty bread.
  • 2 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 3 Heat the oil and cook the turkey mince and onion in a large non-stick frying pan over a medium-heat, until browned. Stir in the tomato passata, tomato purée, water, Oregano, sugar, Cinnamon, Garlic Granules and Crushed Chillies. Bring to the boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
  • 4 Add the cooked pasta and spinach, stir well. Season to taste.
  • 5 Spread half of the pasta mixture into a large ovenproof dish. Sprinkle with half the ricotta and mozzarella, then top with the remaining pasta mixture and cheese.
  • 6 Bake for 15 minutes or until the cheese has melted and turned golden brown. Leave to stand for 5 minutes before serving.

Nutritional Information

Typical Values Amount
Energy 306
TotalFat 21.6
SaturatedFat 6.2
Salt 0.6
Carbohydrates 33
Fiber 4.5