RECIPES BY Rhiannon Lambert

Spinach Pasta Bake

  • 20 minutes
  • 2
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A Simple Way To Fuel Fitness

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Essential Ingredients

150g mushrooms (or 5-6 mushrooms)
200g cherry tomatoes (around 12 cherry tomatoes)
200g pasta
250ml jar tomato and basil sauce
Handful grated mozzarella
Small handful fresh basil leaves
Pinch salt
Olive oil


  1. Preheat the oven to 180°C.
  2. Slice the mushrooms into thin slices, and halve the tomatoes. Spread them over a lined baking tray, drizzle with olive oil and sprinkle with a pinch of salt. Place in the oven to roast for 12-15 minutes, until the mushrooms are browned and tomatoes soft.
  3. Meanwhile, bring a pan of water to the boil and pour in the pasta. Simmer according to packet instructions, for approximately 10 minutes.
  4. While the pasta is cooking, pour the jar of sauce into a small saucepan and heat through on a medium heat for 5 minutes.
  5. Once cooked, drain the pasta well and pour into a large bowl. Stir through the sauce and vegetables to coat the pasta.
  6. Pour the pasta into an oven-proof baking dish, spreading it out evenly. Scatter with a handful of grated mozzarella, and bake in the oven for 7-8 minutes until the cheese is melted and the sauce lightly bubbling.
  7. Remove from the oven, and tear over some fresh basil before serving.
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Lentil & Tomato Pasta

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A Simple Way To Fuel Fitness