500g pasta shells, cooked halfway according to the packet instructions

350g frozen chopped spinach, thawed and squeezed to remove excess liquid

2 x 400g tinned chopped tomatoes

2 tbsp tomato paste

100g Three Threes Stuffed Olives

1 tsp each of garlic and onion powder

1 tsp mixed dried Italian herbs

1 tsp dried chilli flakes

Salt and pepper to taste

2 tbsp of olive oil

500g Norco Shredded Parmesan, extra 100g to sprinkle on top

500g Norco Tasty Cheddar

Freshly chopped parsley

Preheat the oven to 180C and grease a 9×13 inch baking dish.

To the baking dish, add the semi-cooked pasta, spinach, tomatoes, tomato paste, olives, garlic and onion powder, herbs, salt and pepper and olive oil. Mix to combine.

Sprinkle the parmesan evenly over the top. Spray the underside of a piece of foil with oil.

Tightly cover the baking dish with the foil, oiled side facing down. Bake for 40 minutes.

Uncover and bake for another 15-20 minutes. Remove from the oven and top with fresh herbs, and drizzle over some olive oil. Serve hot!