Baked-spaghetti-pie

Baked spaghetti pie with peppers and courgette

A vegan take on a family pasta bake, this winning Mediterranean-style dish is packed with veg

By , 04 March 2019

(14 votes)

Baked spaghetti pie with peppers and courgette
  • 40 Mins

  • Serves: 4

  • Price: 87p per serving

Nutritional Info
Each 480g serving contains
  • Energy

    1587KJ

    379KCAL

    19%
  • Fat

    8.6g

    low

    12%
  • Saturates

    5.8g

    low

    29%
  • Sugars

    11.5g

    low

    13%
  • Salt

    0.62g

    low

    10%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 331kJ/79kcal.
Ingredients
  • 1tsp rapeseed oil
  • 1 red onion, finely chopped
  • 1 courgette, sliced
  • 100g Scratch Cook frozen Sliced Mixed Peppers
  • 2 x 400g tins chopped tomatoes
  • 180g pack mild baby spinach
  • 250g Asda Spaghetti
  • 100g Violife Original Flavour Block cheese alternative, thinly sliced
  • 10g flat-leaf parsley, finely chopped, to serve
Method
  • Heat the oil in a pan over a high setting. Add the onion, courgette and peppers and cook for 2 mins until softened. Add the tomatoes, bring to the boil, then simmer for 10 mins. Add the spinach and allow to wilt into the sauce. Season with black pepper.

  • Meanwhile, cook the spaghetti in a pan of boiling water for 10 mins.

  • Preheat the grill on high. Drain the pasta and return to the pan, then mix into the tomato and courgette sauce. Pour the mixture into an ovenproof dish and top with the cheese alternative.

  • Grill for 10 mins until golden and bubbling. Sprinkle with the parsley and black pepper to serve.