Dinner / Mediterranean-inspired
Chickpea and Tomato Pasta Bake
A crisp-topped, weeknight pasta bake with chickpeas, tomatoes, spinach, and melted cheese.
Ingredients
Metric
- 300 g pasta
- 1 can chickpeas, drained
- 400 g canned tomatoes
- 1 onion, diced
- 2 garlic cloves, minced
- 100 g spinach
- 120 g grated cheese
- 1 tsp dried oregano
- 1 tbsp olive oil
US
- 10.5 oz pasta
- 1 can chickpeas, drained
- 14 oz canned tomatoes
- 1 onion, diced
- 2 garlic cloves, minced
- 3 cups spinach
- 1 1/4 cups grated cheese
- 1 tsp dried oregano
- 1 tbsp olive oil
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Method
- Heat the oven to 220°C / 425°F and cook the pasta 2 minutes short of the packet time.
- Cook onion in oil until soft, then add garlic and oregano for 30 seconds.
- Add tomatoes and chickpeas; simmer for 8 minutes and season generously.
- Stir in spinach until wilted, then toss through the drained pasta.
- Tip into a baking dish, cover with cheese, and bake for 12 to 15 minutes until browned.
- Rest for 5 minutes so the sauce settles before serving.
Substitutions
Chickpeas
white beans 1:1, cooked lentils 1:1
Spinach
frozen spinach, thawed, finely chopped kale
Cheese
mozzarella, cheddar, nutritional yeast
Storage and Reheating
- Refrigerate in a covered container for up to 3 days.
- Reheat covered at 180°C / 350°F until piping hot.
- Freeze portions before baking for up to 2 months.
FAQ
Can I make it without cheese?
Yes. Add a little extra olive oil and a crunchy breadcrumb topping instead.
Will wholewheat pasta work?
Yes; cook it just shy of al dente because it will finish in the oven.