For the Creamed Spinach:
Melt the butter on a medium/low heat in a medium saucepan.
Add the onion & crushed garlic and sauté until soft, 5-7 minutes.
Cut the baby spinach into strips and stir through the onions, 1 cup at a time until wilted.
Drain any excess water from the wilted spinach mixture and discard.
Mix ¼ cup of cream with the Knorr Thick White Onion Soup to form a paste. Add the rest of the cream, mix well and add to the spinach.
Stir well & simmer until slightly reduced and thickened. Season to taste.
Allow to cool.
For the Pasta Bake:
Preheat the oven to 200°C.
In a large pot, bring salted water to the boil. Cook the pasta, until very al dente (i.e. not fully cooked/soft.) Drain and set aside.
Pour 1 tbsp olive oil into a pan. Add the tinned tomatoes to the pan and allow to simmer on medium heat. Mix the Knorr Tomato Base Dry Cook-In Sauce with a tbsp of water to form a paste. Add the paste to the tomatoes in the pan. Cook for about 5 minutes until slightly thickened. Set aside to cool.
Combine the pasta with the creamed spinach, cream cheese, mushrooms and crispy bacon and season to taste.
Layer the tomato sauce into the base of a baking dish. Top this with the pasta mixture.
Sprinkle the grated mozzarella on top and bake for 15-20 min until melted, golden, bubbling and delicious.
Allow to cool for 5 - 10 minutes.
Garnish with more of the crispy bacon and chopped chives and ENJOY!