One Pot Cheesy Pasta Bake

What’s better than a quick and easy pasta? A one pot creamy pasta bake that has cheese and red wine. Don’t worry… there will be enough wine leftover for the cook to enjoy a glass (or two).

Serves: 5


2 tbsp Olivado avocado oil and garlic

1 onion, diced

1 tbsp golden sugar

1 cup I Am George Cabernet Savignon 2017

250g  Meadow Mushrooms white button pasta mushrooms, sliced

2 cloves garlic, crushed

3-4 cups Continental vegetable stock 

400g Diamond penne pasta

2 Superb Herb bay leaves

2 Superb Herb thyme sprigs

¾ cup Anchor cream 

1 cup Mainland aged cheddar vintage cheese, grated

2 cups of The Fresh Grower spinach leaves 

Salt & Pepper


We used a Le Creuset signature cast iron round casserole


  1. In a heavy set frypan, fry the onions in oil for 4 minutes, stirring often.
  2. Sprinkle in golden sugar, pour in the red wine and caramelize the onions for a few minutes, until most of the wine has evaporated.
  3. Add the mushrooms and garlic and fry for another 2 minutes.
  4. Pour in 3 cups of vegetable stock and add the pasta, bay leaves and thyme. Cover with a lid to cook for 7-10 minutes, until al dente, stirring every couple of minutes. You can add the extra cup of stock if needed.
  5. Pour the cream in. Season with salt and pepper. Add the cheese and spinach and stir until the spinach has wilted. 
  6. Top with an extra sprinkle of cheese. Place under a hot grill for 3-5 minutes until the cheese melts and golden.