Spicy Pilchard and Spinach Bake

Spicy Pilchard and Spinach Bake

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Pilchards are the hero ingredient in this tasty bake and best of all – they are a very affordable dinner option!

  • Recipe serves4 - 6
  • Preparation time20 minutes
  • Cooking time35 minutes


  • 500g macaroni, cooked and drained
  • 15ml sunflower oil
  • 1 onion, sliced
  • 5ml crushed garlic
  • 5ml crushed ginger
  • 1 tin pilchards in tomato sauce, bones removed
  • ½ bunch spinach, cleaned and chopped
  • 375ml water
  • 45ml KNORR Curry Vegetable Soup
  • 125ml cheddar cheese, grated


  • Preheat oven to 180C
  • Fry the sliced 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