Spicy Pilchard and Spinach Bake

Name: Spicy Pilchard and Spinach Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: South African
Ingredients: 500 g macaroni, cooked and drained; 15 ml sunflower oil; 1 onion, sliced; 5 ml garlic, crushed; 5 ml ginger, crushed; 400 g (1 can) tinned pilchards in tomato sauce (bones removed); 1 bunch spinach, cleaned and chopped; 375 ml water; 45 ml Knorr curry vegetable soup; 125 ml cheddar cheese, grated

6 People
55 min.
easy

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

Ingredients

500 g macaroni, cooked and drained
15 ml sunflower oil
1 onion, sliced
5 ml garlic, crushed
5 ml ginger, crushed
400 g (1 can) tinned pilchards in tomato sauce (bones removed)
1 bunch spinach, cleaned and chopped
375 ml water
45 ml Knorr curry vegetable soup
125 ml cheddar cheese, grated

Cooking Method

Preheat oven to 180°C .
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 180°C for 15 minutes.