Wednesday, 27 June 2012

Baked Spaghetti 

This is an excellent way of using up leftover meat and vegetables. You can of course use any kind of cooked meat – gammon goes particularly well.

Serves 4
Syn Free on Extra Easy*

* Providing you use the cheese as you Healthy Extra A

300g wholewheat pasta
400g cooked meat
2 onions, chopped
1 red pepper, chopped
1 green pepper, chopped
1 leek
4 eggs
100ml fat free fromage frais
2 tsp bouillon powder
180g mozzarella cheese, thinly sliced

Boil the spaghetti for 10 minutes, drain, and using scissors, cut into smaller lengths by sticking the scissors in the drainer randomly.

Sauté the onions and peppers in Fry Light until soft. Add the leeks and fry for a couple of minutes more. Mix in the spaghetti and stir well.

Whisk the eggs with half the fromage frais and 1 tsp of the bouillon powder. Stir into the spaghetti mixture and place in an oven proof dish. Mix the rest of the fromage frais with the remaining bouillon powder and enough water to give it a pouring consistency. Drizzle over the spaghetti and top with the mozzarella slices.

Bake at 200°C for 35-40 minutes, until the egg is set. Serve with a salad. 


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