1. Preheat the oven to Gas 6, 200°C 400°F. Gently cook the spinach in a pan with a lid with no extra water. Stir occasionally. Once the spinach has wilted drain well and squeeze out as much water as possible and roughly chop.
2. Mix the spinach with salt, pepper, grated nutmeg and the mascarpone and spread over the base of an ovenproof dish.
3. Cook the pasta in a large pan of boiling water for 8-10 minutes or until just tender. Drain well and mix with the DOLMIO® Creamy Mushroom Pasta Bake sauce.
4. Mix the breadcumbs with the cheddar and Parmesan cheese and sprinkle over the top of the dish to form a crust. Bake in the centre of the oven for 20 minutes or until the breadcrumbs are golden brown and the sauce bubbling. Serve with a tomato and mozzarella salad.

Cooking tip
Use ready washed bags of spinach and cook them in the microwave.

Low fat option
Use reduced fat mascarpone and cheddar cheese.

1. 500g jar DOLMIO® Creamy Mushroom Pasta Bake sauce
2. 500g fresh spinach, washed and drained well
3. Salt and freshly ground black pepper
4. Pinch of grated nutmeg
5. 50g mascarpone cheese
6. 225g orechiette or pasta shells
7. 50g white breadcrumbs
8. 25g Cheddar cheese, grated
9. 15ml freshly grated Parmesan cheese