Easy spaghetti bake

Easy spaghetti bake

This tasty dish is quick to make from store cupboard ingredients – great when you don’t have time to shop. Add other leftover vegetables if you have them, or cooked meat for a non-veggie version.

By , 21 September 2015
Easy spaghetti bake
  • Ready in: 50 mins
  • Serves: 4
  • Price: 68p per serving
Nutritional Info
Each 595g serving contains
  • Fat low
    8.9g
    13%
  • Saturates low
    3.8g
    19%
  • Sugars low
    13.4g
    15%
  • Salt low
    1.2g
    20%
  • Energy 2244KJ 536KCAL
    27%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 1 tsp butter, for greasing
  • 350g Chosen by you Spaghetti
  • 500g jar Chosen by you Tomato & Mushroom Pasta Sauce
  • 300g frozen peas
  • 300g frozen mixed peppers
  • 50g breadcrumbs
  • 50g Chosen by you 30% Less Fat Mature Light British Cheese, grated
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof dish, about 30cm x 20cm, with butter. Add the spaghetti to a large pan of boiling, lightly salted water. Stir once, return to the boil and simmer fast for 10 minutes. Drain, reserving 200ml of the cooking water.

  • Return the pasta to the pan. Add the sauce, rinse the jar with the reserved water and add to the pan. Toss the pasta, then stir in the peas and peppers. Put in the dish and level the top.

  • Next, mix together the breadcrumbs and cheese. Sprinkle over the pasta and bake for 25 minutes until heated through and golden on top.