Pizza Pasta Bake

Difficulty | Serves 6 | Book 4

Pizza Pasta Bake
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2 cups penne pasta
1 teaspoon crushed garlic (in jar)
1 cup green capsicum cut into strips
1 small onion sliced
cooking spray
2 cups mushrooms sliced
1 cup (125g) 97% fat-free thick sliced ham cut into strips
1 x 415g can no-added-salt crushed tomatoes
1 x 420g can salt-reduced condensed tomato soup
2 tablespoons no-added-salt tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons finely grated parmesan cheese (Kraft®)
1¼ cups(125g) 30% reduced fat tasty cheese freshly grated

Per serve
FatTotal7.9g
Saturated5.0g
Fibre4.1g
Protein18.0g
CarbsTotal33.5g
Sugar7.8g
Sodium538mg
Kilojoules1135 (cals 271)
GI RatingLow

Method

Preheat oven 180ºC fan forced.

  1. Follow cooking instructions on pasta packet, leave to one side.
  2. Sauté garlic, capsicum and onion in a large non-stick frypan that has been generously coated with cooking spray for 2 minutes.
  3. Add mushrooms and cook 2 minutes.
  4. Place all remaining ingredients into pan except for pasta and tasty cheese. Combine all ingredients well. Once boiled simmer for 3 minutes.
  5. Fold pasta and ½ cup tasty cheese into mixture.
  6. Pour mixture into a lasagne dish, level then sprinkle remaining ¾ cup tasty cheese over top. Bake 30-35 minutes uncovered.

Suitable to be frozen.

Dietitian's tip

This recipe contains vegetables, cereals, dairy and protein. Just add a fruit for dessert and it would be a complete meal.

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