- Pizza-Topped Pasta Bake.jpg (48.95 KiB) Viewed 337 times
Ready in: 1 hour
Serves: 4
No nutritional information, but this is a Slimming World recipe.
Ingredients
- Low-calorie cooking spray
- 1 onion, finely sliced
- 3 garlic cloves, crushed
- 2 x 400g tinned chopped tomatoes
- 1 chicken stock cube
- Large splash of balsamic vinegar
- 350g dried pasta (any shape)
- 150g lean ham chunks, all visible fat removed
- 1 tsp dried oregano
- 200g mozzarella, torn into small pieces
- 2 tomatoes, sliced
- Mixed salad leaves (optional)
Method
1 Preheat your oven to 200°C/Fan 180°C/Gas Mark 6. Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Fry the onion for 4 - 5 minutes, stirring occasionally, until softened.
2. Add the garlic with a splash of water and fry for a further 2 - 3 minutes. Add the canned tomatoes, followed by a canful of water. Crumble in the stock cube, add the balsamic vinegar and bring everything to a simmer. Simmer for 20 minutes until the sauce is rich and thick.
3. Meanwhile, cook the pasta for 2 minutes less than the pack instructions (it will finish cooking in the oven), then drain. Once the sauce is reduced, stir in the pasta, ham and two-thirds of the oregano and mozzarella, and transfer to a large baking dish.
4. Top with the remaining oregano and mozarella, and the tomato slices. Bake for 20 minutes, or until the top is crisp and the sauce is bubbling through.
5. Divide between 4 plates, and serve with the salad leaves, if desired.
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