Spicy tomato pasta bake


Serves 2 – Free on green and EE (providing you use the cheese as a HEA), 13 on red.
1 Courgette, sliced
handful of cherry tomatoes
100g mushrooms, chopped
2 medium red onions, sliced
5 asparagus stems, chopped
½ each of red/green/yellow/orange peppers, chopped
1 carton of passata with basil
150g pasta
84g mozzarella
extra spicy cajun spice
Jamie Oliver sezchuan spice
Fry light


Place all the vegetables in a roasting dish, spray with frylight and add salt/pepper and sezchuan spice, and roast on 220° for appx 25 minutes. Meanwhile, cook pasta according to packet instructions.

Once the vegetables are ready, remove from oven. Pour the carton of passata into a large pan and warm through. Add the roasted vegetables and cajun spice and simmer for 10 minutes. Add pasta and stir through.

Pour equally between 2 mini roasting dishes and sprinkle on 42g of mozzarella (HEA) per dish. Place back in the oven and cook until cheese has melted and browned.

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