PEPPER PASTA BAKE

 

PEPPER PASTA BAKE

Serves 4

Syn Free, if not using olive oil and, if using bread and cheese as part HEX's

400g dried pasta shapes
1 red onion, finely chopped
1 clove of garlic, crushed
1 red pepper, deseeded and finely chopped
400g can chopped tomatoes
225g cooked bacon, cut into bite-size pieces with kitchen scissors
45 ml chicken/veg stock
1 tsp. dried oregano
75g breadcrumbs - part HEX. Leave freshly blended breadcrumbs, spread out, on a baking tray, over-night, to dry fresh breadcrumbs out.
4 tbsp. grated cheese - part HEX

Pre-heat the oven to 200C/Gas 6.
Cook the pasta according to pack instructions, until al dente. Do not over-cook.
Spray a large, non-stick pan well with Frylight and cook the onion until softening. I start mine off in the microwave, with a splash of water, to speed things up or, for this recipe, I use 1 tbsp olive oil (6 Syns) because it helps with the cooking of the pepper and only works out at 1.5 Syns per serving.
Add the garlic and pepper and cook until soft.
Add the tomatoes, stock, bacon and oregano. Stir, bring to the boil and simmer for 4 minutes.
Stir the drained, cooked pasta into the tomato mixture.
Pour into an oven-proof dish, sprinkle with the breadcrumbs and cheese and bake in the oven for 20 minutes or until golden brown.