Spaghetti Pie

Spaghetti Pie

You can jazz this up by adding some crushed chilies to the bolognese mix or some capers, sun dried tomatoes or olives.

1.5 syns and 1 HEX A and 1 HEX B for the whole pie on a green day

115g dried spaghetti
1 tbsp Flora extra light (1.5 syns)
1 egg, beaten
28g Parmesan, grated (HEX A)
1 pack Quorn mince
1 onion, chopped
1/2 green pepper, chopped
1/2 carrot, grated
1/2 courgette, grated
4 mushrooms, diced
2 cloves garlic, chopped
1 tin chopped tomatoes
dried basil & oregano
1 tub low fat cottage cheese, drained
57g reduced fat mozzarella, shredded (HEX B)

1. In a saucepan, cook the mince, onion, pepper, carrot, courgette, mushrooms & garlic for about 10 mins. Add the tomatoes and herbs.

2. Cook the spaghetti. Drain and return to saucepan. Stir the margarine in until melted. Stir in the egg & parmesan.

3. Coat a pie plate with Frylight. Press the spaghetti mixture onto the bottom and up the sides, forming a crust. Spread the cottage cheese mix over the spaghetti and up the sides. Spread the quorn mixture over the cottage cheese (you may have too much bolognese, in which case freeze the leftovers, if desired). Sprinkle with mozzarella.

4. Bake at 180 for 20-25 mins until bubbly and heated through