I’ve been all about hearty meals lately and this caramelised onion & spinach pasta bake has been a real winner. Taking the time to caramelise the onions really makes all the difference, and thankfully you can prep it all in advance as well. I pack the dish with as much spinach as I possibly can, then I don’t feel bad about the inclusion of mozzarella too!
- 2 medium brown onions
- 3tbs oil
- 1tbs brown sugar
- 1tbs balsamic vinegar
- 3 cloves garlic
- 2 cans diced tomatoes
- 3tsp dried oregano
- 300g dried small pasta (I used penne)
- 300g spinach
- 1/4 cup fresh basil
- 300g mozzarella
- 1/4 cup bread crumbs
- 1tbs nutritional yeast (or parmesan cheese)
- Preheat oven to 190C
- Peel and slice the onions in half, then into half moon slices
- Heat oil in a large frypan over low heat. Add the onions and pinch of salt and cook slowly for 15-20 minutes, stirring occasionally.
- When the onions are soft and slightly golden add the sugar and balsamic and stir through, and keep cooking for 5-10 minutes until caramelised
- Mince the garlic and add to the pan, stirring through and cooking for 1 minute
- Add the tomatoes and 2tsp of dried oregano and stir to combine ingredients, then leave to simmer until the sauce has thickened and reduced
- Meanwhile, cook the pasta until just on the firm side of al dente, then drain
- Toss the pasta, spinach and basil with the tomato and onion until everything is well coated
- Pour into a baking dish and fold through torn pieces of mozzarella, sprinkling some on the top
- Mix together the breadcrumbs, nutritional yeast and remaining 1tsp of oregano and sprinkle on the top
- Bake for 20 minutes, until the cheese is bubbling and the crumb is golden brown
There’s not much more to say about this caramelised onion & spinach pasta bake than yuuummm. It’s perfect for those cold winter night’s that I know are just around the corner and works well for leftovers as well. I love whipping up the caramelised onions on a Sunday so the rest of the dish can come together in no time at all on a Monday or Tuesday night.
It’s also an excellent dish to use up any other veggies you might have lying in the bottom of your fridge. Throw in some mushrooms, roast pumpkin, capsicum, whatever you’ve got on hand!