Post by chocko1 on Nov 21, 2015 17:20:55 GMT
Serves 4
Syn Free, if using the cheeses as Hex's
500g 5% minced beef
1 onion, chopped
8 tbsp. tomato puree
400g can chopped tomatoes
1 tsp. oregano
1 tsp. fresh basil, chopped
Quarter tsp. pepper
170g dried spaghetti
2 eggs
30g grated Parmesan
340g FF cottage cheese or Quark
1 tbsp. dried parsley
1 reduced-fat Mozzarella ball - 65g, torn into pieces
Pre-heat the oven to 180C/Gas 4.
Cook the spaghetti according to pack instructions. Drain.
Spray a large frying pan with Frylight and gently cook the onion until softened - I use frozen onion - it's quicker to soften.
Add the mince and cook until browned.
Add the tomatoes, tomato puree, oregano, basil, salt and pepper and mix well.
Simmer over a low heat for 10 minutes.
Meanwhile, in a large bowl, mix together the spaghetti, one egg and Parmesan.
Press the spaghetti mixture into a non-stick, deep 9 inch baking tin.
In another bowl, whisk together the other egg, cottage cheese/Quark and parsley.
Add the cheese mixture to the baking tin, spreading it out evenly.
Next, add the mince mixture and spread out evenly.
Place in the oven for about 20 minutes.
Scatter the Mozzarella over the top of the mince and place under a medium/high grill for a few minutes, until bubbling.
Lovely served with a fresh, colourful salad.
30g Parmesan = 1 x HEX
65g reduced-fat Mozzarella = 1 x HEX
This recipe is taken from the twochubbycubs.com site