Tomato & moz­zarella spaghetti bake

Easy Cook - - EVERYDAY PIZZA -

Serves 4 Prep 15 mins Cook 30-35 mins 2 tbsp olive oil 2 gar­lic cloves, chopped 2 x 400g cans chopped toma­toes good pinch chilli pow­der 400g spaghetti, bro­ken into short lengths hand­ful of basil leaves, plus a few ex­tra 250g pack moz­zarella, sliced 50g parme­san, grated

1 Heat oven to 200C/180C fan/gas 6. Heat the oil in a large pan, add the gar­lic and fry for 1 min. Add the toma­toes, chilli and sea­son­ing, bring to the boil and sim­mer for 10 mins.

2 Mean­while, cook the spaghetti, then drain. Mix the spaghetti with the tomato sauce and basil, then spoon half into an oven­proof dish. Ar­range half the moz­zarella over the top and sprin­kle with 25g parme­san. Re­peat lay­ers.

3 Bake for 15-20 mins un­til lightly browned on top. Scat­ter with ex­tra basil and serve with a big green salad. PER SERV­ING 639 kcals, fat 24g, sat­u­rates 11g, carbs 80g, sug­ars 8g, fi­bre 5g, pro­tein 31g, salt 1.1g

You can pre­pare these ahead, then bake when you’re ready to eat

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