This parmigiana pasta will be on the table in no time perfect for those nights you need a hearty meal with no time.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 450g pkt Coles Finest Carbon Neutral Schnitzel with Sourdough Crumb, Black Pepper and Lemon Myrtle
- 500g jar tomato and basil pasta sauce
- 1 cup (100g) grated mozzarella
- 275g linguine
- 120g pkt Coles Baby Spinach
- Basil leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Remove the butter from the schnitzel packet and place in a medium saucepan with the pasta sauce over medium heat. Bring to a simmer.
Step 2
Place the schnitzels on the lined baking tray. Top with 1/4 cup sauce mixture and sprinkle evenly with mozzarella. Bake for 15-18 mins or until golden.
Step 3
Meanwhile, cook the pasta in a separate saucepan of boiling water following packet directions. Drain and add to the remaining sauce mixture with half the spinach.
Step 4
Divide pasta mixture among serving plates. Top with the schnitzels and basil leaves. Serve with the remaining spinach.
