Recipes
Easy spaghetti bake
This tasty dish is quick to make from store cupboard ingredients – great when you don’t have time to shop. Add other leftover vegetables if you have them, or cooked meat for a non-veggie version.
This tasty dish is quick to make from store cupboard ingredients – great when you don’t have time to shop. Add other leftover vegetables if you have them, or cooked meat for a non-veggie version.
(4 votes)
Cook: 50 Mins
Serves: 4
Price: 68p per serving
Nutritional Information
Each 595g serving contains
Energy
2243kj
536kcal
2243kj
536kcal
27%
Fat
8.9g
8.9g
Low
13%
13%
Saturates
3.8g
3.8g
Low
19%
19%
Sugars
13.4g
13.4g
Low
15%
15%
Salt
1.2g
1.2g
Low
20%
20%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
377kj/90kcal
Typical energy values per 100g:
377kj/90kcal
Ingredients
1 tsp butter, for greasing
350g Chosen by you Spaghetti
500g jar Chosen by you Tomato & Mushroom Pasta Sauce
300g frozen peas
300g frozen mixed peppers
50g breadcrumbs
50g Chosen by you 30% Less Fat Mature Light British Cheese, grated
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish, about 30cm x 20cm, with butter. Add the spaghetti to a large pan of boiling, lightly salted water. Stir once, return to the boil and simmer fast for 10 minutes. Drain, reserving 200ml of the cooking water.
2
Return the pasta to the pan. Add the sauce, rinse the jar with the reserved water and add to the pan. Toss the pasta, then stir in the peas and peppers. Put in the dish and level the top.
3
Next, mix together the breadcrumbs and cheese. Sprinkle over the pasta and bake for 25 minutes until heated through and golden on top.