Baked spaghetti Pie

Baked spaghetti Pie

This ingenious twist on pasta frittata serves up spaghetti like you’ve never seen it before!

FREE

50 minutes

Serves 4

If you can’t get courgetti, use 2 medium courgettes, and if you can’t find squash noodles, use ½ small squash. Make your own vegetable noodles by shredding, spiralising or peeling them into ribbons with a peeler.

Low-calorie cooking spray

300g dried spaghetti

300g prepared courgetti (or see tip)

300g prepared squash noodles (or see tip)

450g jar roasted red peppers in brine, drained

1 tsp dried rosemary

1 tsp dried oregano

½ small pack fresh basil, plus leaves to serve

2 tbsp tomato purée

4 large eggs

300g fat-free natural cottage cheese

Preheat your oven to 180°C/fan 160°/gas 4.

Spray a deep 23cm cake tin (not loose-bottomed or springform) with low-calorie cooking spray and line with non-stick baking paper.

Cook the spaghetti according to the pack instructions, adding the courgetti and squash noodles 2 minutes before the end of the cooking time. Drain well and return to the saucepan.

Meanwhile, put the peppers, rosemary, oregano, basil and tomato purée in a food processor and whizz to a coarse purée. Add the eggs and whizz briefly until just mixed. Add the cottage cheese and pulse once or twice until just blended but not too broken down. Season lightly.

Combine the spaghetti mixture with the cottage cheese mixture, tip it all into the cake tin and bake for 30-35 minutes or until set. Turn out from the tin, scatter over a few basil leaves and serve hot or cold with Speed veg or salad.