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#WFD – Spicy Pilchard and Spinach Bake
Top with grated cheddar cheese and bake in a preheated oven at 180C for 15 minutes.
POLOKWANE – If you’re a fan of pilchards and spinach then this recipe is for you.
What’s for Dinner says Pilchards are the hero ingredient in this tasty bake and best of all, they are a very affordable dinner option.
Ingredients
- 500g macaroni, cooked and drained
- 15ml sunflower oil
- 1 onion, sliced
- 5ml garlic, crushed
- 5ml ginger, crushed
- 1 tin pilchards in tomato sauce (bones removed)
- 1 bunch spinach, cleaned and chopped
- 375ml water
- 45ml KNORR Curry Vegetable Soup
- 125ml cheddar cheese, grated
Method
- Preheat oven to 180C.
- Fry the onion, garlic and ginger in a pan in oil until soft.
- Add the deboned pilchards with the tomato sauce and allow to simmer for 5 minutes breaking up the fillets a bit with a spoon.
- Mix the KNORR Curry Vegetable Soup with a little water to make a smooth paste and stir this into the pan together with the spinach and water.
- Simmer until thickened.
- Mix the cooked macaroni with the pilchard mixture to combine then place into an ovenproof casserole dish.
- Top with grated cheddar cheese and bake in a preheated oven at 180C for 15 minutes.
