Friday, 3 October 2014

Slimming World - Mozzarella, Tomato and Penne Bake

Serves 4

Ready in about 30 minutes

Syns - Green Free*

*Add 6 syns if not using the mozzarella as a healthy extra


350g dried penne
Fry light
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 tsp dried red chilli flakes
700g jar passata with onions and garlic
Salt and freshly ground black pepper
200g frozen peas
A small handful of fresh basil leaves, roughly chopped
180g mozzarella, roughly chopped
Salad leaves dressed with the juice of half a lemon, to serve


1. Preheat your oven to 180C/Fan 160C/Gas 4. Cook the pasta according to packet instructions, then drain well.

2. Meanwhile, place a large frying pan sprayed with Fry light over a medium heat. Stir-fry the onion, garlic and chilli flakes for 3-4 minutes, or until softened. Add the passata, season well and stir. Simmer gently for 2-3 minutes, stirring occasionally. Stir in the frozen peas and basil, then remove from the heat.

3. Transfer the pasta to a medium baking dish. Add tomato sauce and toss well. Scatter over the mozzarella and bake for 12-15 minutes. Add a twist of black pepper and serve with a salad on the side. 

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