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Jamie's one-pan greens pasta bake recipe

Jamie's one-pan greens pasta bake recipe

52 ratings

Jamie says: “This veg-packed pasta bake heroes affordable Savoy cabbage, uses up leftover bread, and will have the kids coming back for more – and at less than £1 a portion, it shows that eating well doesn’t have to cost you more.” See method

  • Serves 8
  • 10 mins to prepare and 50 mins to cook
  • 463 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 4 garlic cloves
  • 100g stale bread
  • 1 bunch spring onions (100g)
  • 1 Savoy cabbage
  • 2 tbsp plain flour
  • 1.2ltrs milk
  • 2 heaped tsp English mustard
  • 150g Cheddar
  • 400g frozen spinach
  • 500g dried pasta
2 of your 5-a-day and high in folic acid

Each serving contains

  • Energy

    1955kj
    463kcal
    23%
  • Fat

    12g 18%
  • Saturates

    6g 30%
  • Sugars

    11g 12%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 71.8g Protein 21.2g Fibre 3.6g

Method

Jamie Oliver 155x255

  1. Peel and finely slice 2 cloves of garlic and put in the bowl of a food processor. Tear in the bread and blitz until you have fine crumbs, then mix in a little olive oil, season with sea salt and black pepper and set aside.
  2. Preheat the oven to gas 4, 180˚C, fan 160˚C. Peel and finely slice the remaining garlic, trim and finely slice the spring onions, and finely slice the cabbage leaves, discarding any tough stalky bits.
  3. Drizzle 1 tbsp olive oil into a large shallow casserole pan over a medium heat and add the garlic. When it’s just starting to colour, stir in the spring onions and cabbage with a splash of water; season. Cook for 5 mins until softened.
  4. Stir in the flour and cook for 2-3 mins, then gradually pour in the milk, stirring constantly. Bring to a simmer, then stir in the mustard and grate in most of the cheese. Once it’s thickened, add the spinach and pasta with 600ml boiling water, and stir well until every piece of the pasta is coated. Bring to the boil, then simmer for 2-3 mins.
  5. Sprinkle over the garlic breadcrumbs, grate over the remaining cheese and bake for 30-40 mins until the pasta is tender and the sauce is bubbling at the edges. Delicious with a crisp green salad.

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