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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!

Preparation time


500 g macaroni, cooked and drained
15 ml sunflower oil
1 onion, sliced
5 ml garlic, crushed
5 ml ginger, crushed
1 tin 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

Preparation 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.

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