Annabel Karmelís haddock and spinach pasta bake
Skill level: Easy peasy
Costs: Cheap as chips
Kids will love this tasty pasta bake, with just a little healthy spinach and smoked haddock to give this dish a lovely flavour
- 225g (8oz) penne pasta
- 50g (2oz) butter
- 50g (2oz) plain flour
- 600ml (1 pint) milk
- 1tsp wholegrain mustard
- 1tbsp fresh dill, chopped
- 100g (4 oz) Parmesan cheese, grated
- salt and freshly ground black pepper
- 200g (7oz) baby spinach
- 200g (7oz) fresh haddock, skinned
- 50g (2 oz) smoked haddock, skinned
- juice of 1/2 lemon
Use undyed smoked haddock if you can.
- Preheat the oven to 200įC/400įF/Gas 6.
- Cook the pasta in boiling salted water according to the instructions on the packet. Drain and refresh in cold water. Set aside.
- Melt the butter in a saucepan, add the flour and stir over the heat for 2 minutes. Add the milk slowly, stirring until combined. Bring to the boil and simmer for 2 minutes until it has thickened. Add the mustard, dill and half of the Parmesan. Season well.
- Heat a frying pan, add the spinach and fry over a high heat until wilted, then add to the sauce. Mix the penne with the sauce. Slice the haddock into 2 cm cubes and fold them into the mixture with the lemon juice.
- Spoon into an ovenproof dish and sprinkle with the remaining Parmesan. Bake for 20Ė25 minutes until bubbling and lightly golden on top.