Spinach, Cipollini & Cheddar ZENB Pasta Bake


PREP TIME 20 minutes

COOK TIME 27 minutes

TOTAL TIME 47 minutes

Nutritional Facts


Serving Size: 737g

Calories: 641

Amount per Serving*
Total Fat 21g
Saturated Fat 5g
Salt 3.1mg
Carbohydrates 58.1g
Fibre 16g
Protein 27.1g
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


This recipe uses small, seasonal Italian onions called Cipollini. They have a sweet flavour that is fantastic when roasted and caramelized. Combine that with ZENB Macaroni Pasta, spinach, cheddar, and more and you’ll love this pasta bake. 


  • 170g ZENB Macaroni Pasta made with Yellow Peas, uncooked
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 226g cipollini onions, peeled, trimmed, quartered
  • 1 sprig fresh thyme
  • 475ml vegetable stock
  • 59ml white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 90g loosely packed baby spinach
  • 41g shredded sharp cheddar cheese
  • 1 tablespoon grated Parmigiano-Reggiano cheese
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon fresh lemon juice



Heat oven to 375°F. Cook ZENB Pasta 2 min. less than directed on package; drain.


Meanwhile, heat oil and butter in medium cast iron or ovenproof skillet on medium-high heat. Add onions and thyme; cook 5 min. stirring occasionally until golden. Add stock, wine, salt & pepper. Bring mixture to a low boil; cook 3-4 min. or until onions are tender. Remove and discard thyme sprig; stir in spinach. Cook 1-2 min. or until just wilted.


Remove pan from heat. Add pasta, ¼ cup cheddar, Parmesan, parsley and lemon juice; mix gently until well combined. Sprinkle top with remaining cheese. Bake covered, 15 min. or until edges are bubbling and cheese is melted.

Tasty Tips

Cipollini onions are small, squat Italian onions in-season in the fall. They have an extremely high sugar content and are fantastic roasted and caramelized to bring out their sweet flavor. Look for them near fresh pearl onions in the produce department.

The easiest way to peel cipollini onions is to place them in a saucepan of boiling water for 2 min. and drain. When cool enough to handle, trim off the root and stem. The skins should then easily slip off.