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Cheesy Pasta Bake
  • Serves 4
  • UNITS: 10 per serving (not recommended for Unit Plan)
  • FAT POINTS: 1.75 per serving (using pasta from allowance)
  • CALORIES: 235 per serving
  • 8oz/226g dry weight any pasta shapes
  • Fry Light
  • 2 courgettes, diced
  • 2 medium leeks, sliced thinly
  • 2 garlic cloves, crushed
  • 1 red chilli, seeded and finely chopped (optional)
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1 large tin tomatoes, mashed or 1 pint tomato passata
  • 2 tablespoons grated Parmesan cheese
  • 3 tablespoons low fat natural yogurt (not set)
  • Salt & black pepper
  1. Pre-heat oven to 190C/375F/gas mark 5.
  2. Cook the pasta in slighlt salted boiling water until tender and drain.
  3. Add Fry Light to a large non-stick saucepan, heat and cook the courgettes, leeks and garlic for 2-3 minutes. Add the chilli (if used), herbs and tomatoes or passata. Stir in the cooked pasta and season to taste.
  4. Transfer to a large ovenproof dish and sprinkle with the grated Parmesan cheese. Bake in the oven for 30-35 minutes until golden brown.
  5. Just before serving drizzle with the yogurt. Serve with a crispy green salad.
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