Creamy Haddock and spinach pasta bake

Pasta bakes are the perfect comfort food after a long day at work or school and are perfect for sharing. Our Natural Haddock Fillets are made with 100% Irish Haddock, responsibly caught in Irish waters and produced in Ireland. They’re also a great source of protein. Making this creamy haddock and spinach pasta bake in advance is a great option for batch cooking, simply pop in the fridge or freeze and enjoy at a later date.
Print Recipe


4 fillets Donegal Catch Natural Haddock

400 ml whole milk

25 grams plain flour

25 grams butter

1 teaspoon Dijon mustard

125 grams mature cheddar cheese

A few rasps of nutmeg, optional

500 grams casarecce pasta

100 grams Green Isle frozen peas, defrosted

100 grams spinach

50 grams grated mozzarella cheese

50 grams panko breadcrumbs

Salad leaves, to serve


  1. Place the Donegal Catch Natural Haddock Fillets into a saucepan and cover with the milk. Poach for 8 minutes then remove the fish onto a plate and set aside. Pour the milk into a jug and clean out the pan, then place the butter into the pan and melt.
  2. Add the leeks and sauté for 5 minutes until softened, then add the flour and cook for a minute. Gradually stir the reserved milk into the leeks, adding it slowly until all incorporated. Stir in the Dijon, 75 grams cheddar cheese and the nutmeg.
  3. Cook the pasta according to the packet instructions and turn the oven to grill.
  4. Once the pasta is cooked stir it into the sauce along with the peas and spinach. Flake the haddock and stir into the pasta - taking care not to break it up too much more. Place everything into an ovenproof dish.
  5. Mix together the remaining cheddar cheese, mozzarella and panko breadcrumbs in a small bowl and sprinkle over the pasta. Place underneath the grill for 5 - 7 minutes until golden brown and bubbling, then serve to the table with a bowl of green salad and enjoy!

You may also like