Week 73 Day 2

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Dolce Pasta bake
Serves 4 : Very easy : Very quick

Ingredients
300gm penne pasta

Splash of olive oil
½ tsp crushed garlic
Bunch of spring onions, sliced
150gm button mushrooms, sliced
100gm mange tout, sliced diagonally
3 courgettes, sliced

100gm Fairview white rock with cranberries cheese
6 Tblsp fat free plain yoghurt
2 Tblsp fresh chopped parsley
1 jumbo egg, lightly beaten

75gm fat reduced mozzarella, grated

Method
Preheat the oven to 200ºC.
Spray a large oven-proof dish with non-stick cooking spray.

Splash a little olive oil into a large frying pan.
Stir-fry the mushrooms, onions, mange tout, courgettes and baby corn for 5 minutes.
Turn off the heat and set aside.

Put the pasta on to cook in plenty of lightly salted boiling water.
Drain once al dente and tip back into the pan.

Now add all the vegetables, the white rock cheese, yoghurt, parsley and egg to the pasta.
Turn gently until well combined.
Tip everything into the prepared oven-proof dish.
Scatter with the mozzarella.

Bake for 20 minutes until the cheese is brown and bubbling.

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