Pizza meets pasta bake

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30 Minutes Prep
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6 Servings

Ingredient List

  • Small check mark in a circle icon 1 tablespoon olive oil
  • Small check mark in a circle icon 4 rashers streaky bacon, chopped
  • Small check mark in a circle icon 1 medium red onion, thinly sliced or cut into thin wedges
  • Small check mark in a circle icon 250g punnet cherry tomatoes
  • Small check mark in a circle icon 625g packet Latina™ Fresh Tomato & Mozzarella Agnolotti
  • Small check mark in a circle icon 120g bag baby spinach leaves
  • Small check mark in a circle icon ¹⁄₂ cup coarse fresh breadcrumbs
  • Small check mark in a circle icon 1 cup grated mozzarella cheese
  • Small check mark in a circle icon ¹⁄3 cup grated Parmesan cheese
  • Small check mark in a circle icon Spray oil
  • Small check mark in a circle icon Fresh basil leaves, to serve

Preparation

  1. Preheat oven to 200°C (180°C fan forced). Heat oil in a large frying pan over medium heat. Cook bacon for 3-4 minutes, or until browned. Add onion and cook for 5 minutes, or until softened. Toss in tomatoes and cook 1-2 minutes, or until heated through. Add spinach.
  2. Cook Agnolotti in a large saucepan of boiling water, stirring occasionally, for 5 minutes. Add to bacon mixture. Pile mixture onto a baking paper lined oven tray.
  3. Scatter with breadcrumbs and cheeses. Spray with oil. Bake for 10 minutes, or until the cheese has melted and the breadcrumbs are golden. Scatter over basil leaves.