Tomato & mozzarella spaghetti bake
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