Preheat oven to 180C.
Fry the onion, garlic and ginger in a pan in oil until soft.
Add the deboned pilchards with the tomato sauce and allow to simmer for 5 minutes breaking up the fillets a bit with a spoon.
Mix the KNORR Curry Vegetable Soup with a little water to make a smooth paste and stir this into the pan together with the spinach and water.
Simmer until thickened.
Mix the cooked macaroni with the pilchard mixture to combine then place into an ovenproof casserole dish.
Top with grated cheddar cheese and bake in a preheated oven at 180C for 15 minutes.