Roasted red pepper, spinach and goat’s cheese pasta bake

Name: Roasted red pepper, spinach and goat’s cheese pasta bake
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: Olive oil for frying; 2 onions, finely sliced; 2 garlic cloves, crushed; 1 tsp chilli flakes; 460g jar grilled red peppers, drained and sliced into chunky strips; 200ml dry white wine; 2 tbsp red wine vinegar; 680ml tomato passata; 1½ tbsp caster sugar; 50g raisins; A few fresh thyme sprigs, leaves picked; 200g spinach; 400g fresh penne pasta; 60g hard goat’s cheese, grated; You’ll also need…; 2 litre ovenproof baking dish

Published: 5 Apr 18
Updated: 18 Mar 24

Test kitchen approved

This vegetarian pasta bake uses grilled red peppers for their naturally intense sweetness. Combined with tangy goat’s cheese, fresh spinach and a kick of chilli, this recipe is sure to be a hit with everyone.

Serves 4-6
Hands-on time 40 min, oven time 20 min, plus resting

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Ingredients

Olive oil for frying
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp chilli flakes
460g jar grilled red peppers, drained and sliced into chunky strips
200ml dry white wine
2 tbsp red wine vinegar
680ml tomato passata
1½ tbsp caster sugar
50g raisins
A few fresh thyme sprigs, leaves picked
200g spinach
400g fresh penne pasta
60g hard goat’s cheese, grated

You’ll also need…

2 litre ovenproof baking dish

Method

Heat the oven to 220°C/200°C fan/gas 7. Heat a glug of oil in a large deep sauté or frying pan, add the onions and fry over a medium heat for 5 minutes until starting to soften. Add the garlic and fry for a few more minutes, then add the chilli flakes and pepper strips.
Turn up the heat and cook for about a minute, then add the wine. Let the wine bubble vigorously for a couple of minutes, then turn the heat down and add the vinegar, passata, sugar, raisins, thyme and spinach. Season well, then bubble for 10 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning if necessary. Stir in the pasta, then pour everything into the baking dish and scatter over the goat’s cheese (see Make Ahead). Bake for 20 minutes until golden and bubbling, leave to stand for 5-10 minutes, then serve.

Recipe from March 2018 Issue

Nutrition

Nutrition: per serving

For 6

Calories: 391kcals
Fat: 9g (3.1g saturated)
Protein: 13.1g
Carbohydrates: 55.8g (18.7g sugars)
Fibre: 5.1g
Salt: 1.2g

delicious. tips

Use fresh peppers if you prefer – you’ll need to cook them with the onions for an extra 15 minutes to soften.
Assemble the bake up to 2 days ahead (step 3) and keep covered in the fridge. Add an extra 5-10 minutes to the cooking time to ensure the bake is piping hot throughout.

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