Lighter one-pan “lasagne”
Serves 6
½ tbsp olive oil 3 garlic cloves, crushed 450g lean turkey or chicken mince Salt and black pepper 2 x 400g tins of chopped tomatoes ½ tbsp dried oregano ½ tsp dried chilli flakes 240g dried farfalle (bow-tie) pasta 480ml chicken stock 2 large handfuls of spinach, chopped 120g low-fat Mozzarella, grated
To garnish: Ricotta Parmesan shavings Fresh basil, chopped
1 Heat the oil in a large pan over a medium-high heat. Add the garlic and cook for about 30 seconds until fragrant.
2 Add the mince and cook for 3-4 minutes until browned, breaking it down with a wooden spoon as it cooks. Drain away any excess fat.
3 Season with salt and pepper. Add the chopped tomatoes, oregano and chilli flakes.
4 Stir in the pasta and chicken stock. Bring to a boil, then reduce the heat to medium and cover with a lid.
5 Cook, covered, for 3-4 minutes, then stir in the spinach. Cook for another 10 minutes until the pasta is al dente, stirring every few minutes so it doesn’t stick to the pan. Add more stock or water as needed if it begins to look dry.
6 Remove from the heat and stir in the Mozzarella. Taste and season as needed.
7 Top with dollops of Ricotta, a sprinkle of Parmesan and some fresh basil leaves. Cover the pan for two minutes until the cheese has melted, then serve.