These are great for a healthy lunch snack and are easy on the purse strings too.
Ingredients:
- 200g spaghetti
- 300g garlic & herb passata
- 1 medium courgette, coarsely grated
- 1 medium egg, beaten
- 75g grated 30% reduced fat mature cheese
- oil cooking spray
- sliced cucumber, to serve
- red and green grapes, to serve
Method:
- Preheat the oven to 200°C/180°C fan/Gas 6. Bring a large pan of water to the boil and cook the spaghetti according to pack instructions, until just al dente. Drain and rinse the spaghetti under running water until cool.
- In the pan, mix together the passata and the beaten egg until combined. Season with black pepper and add the grated courgette and half of the cheese. Mix well, add the drained spaghetti and stir until evenly coated.
- Spray a 12-muffin tin with oil and curl the spaghetti into them. Top with the rest of the cheese and bake for 15-18 mins until the cheese is golden and bubbling. Let cool completely and refrigerate until needed. Serve at room temperature or cold with sliced cucumber and grapes.
Credit Tesco Real Food
