This is such an easy and simple dish to put together and it tastes amazing! It is one of my daughter’s favourite dish. I have adapted the recipe slightly from the SW Veggie Deluxe recipe book and have made this quite cheesy (just the way we like it!). You can have 70g of reduced fat mozzarella cheese as healthy extra A choice but you can use less if you prefer or put a mixture of mozzarella and cheddar cheese, but remember to count the syns depending on how much you use. All the other ingredients in this recipe are Free.
Syns: FREE (if using the cheese as healthy extra A choice)
Time Taken: 30-45 minutes
- 300g dried pasta
- 1 onion, finely chopped
- 1 tbsp. Very Lazy garlic
- 1/2 tbsp. Very Lazy chilli
- 500g carton passata
- 2 x Maggie seasoning cubes
- 100g frozen peas
- 210g reduced fat mozarella
Pre heat the oven to gas mark 4.
Cook the pasta according to the packet instructions, drain well and run the pasta under cold water to stop it sticking together. Set aside till needed.
Whilst the pasta is cooking, make the sauce. Fry the onion, garlic and chilli in a pan with low cal spray for about 5 minutes or until softened. If you find the onion is starting to stick to the pan, add some of the water that the pasta is cooking in (around a tbsp. at a time if needed).
Add the passata and the seasoning cubes, stir and simmer for 3 minutes. Add seasoning if needed. Add the frozen peas and cook for a further 2 minutes then remove from the heat.
Mix the cooked pasta into the sauce, ensuring the pasta is well coated. Tip the pasta into a medium sized baking dish sprayed with low cal spray. Top with the mozzarella and bake in the pre heated oven for around 12-15 minutes till all the cheese is melted.