Sweetcorn
Pasta Bake
No Count
Serves 4
Full Choice
5½ pts per serving
225g small
dried pasta shapes
1 bunch
spring onions, chopped
1 small red
pepper, chopped
225g
sweetcorn kernels, drained if canned
200g extra
light Philladelhia (plain or flavoured)
400g very low
fat fromage frias
2 large eggs,
beaten
salt & pepper
fresh chives
to garnish
Preheat the
oven to 200ºC/400ºF/Gas 6. Cook the pasta according to pack instructions,
drain.
Place spring
onions and pepper into a heatproof dish. Mix together the cheese, fromage
frias, corn and eggs. Add the drained pasta. Pile into the
ovenproof dish and level the surface. Stand the dish in a roasting tin
and pour in sufficient boiling water to come halfway up the sides of the
dish. Bake 30-35 mins until firm and golden.
Garnish with
chives and serve.
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