Cheesy bolognese pasta Bake (Can Be Made Vegetarian)

This dish was inspired by a ready meal my beloved and I used to buy in the days before Slimming World entered out lives. It's a real comforting dish and feels very naughty with all the lovely oozing cheese. Totally scrummy. With just one ingredient change it can be made vegetarian too.

Make 4 servings

Cooking Time 50 Minutes approximate

Gas Mark 5 / 180-200

Syn Value on Extra Easy - Free + Healthy Extra A Choice

Ingredients

1 x 300g Dried Penne Pasta

1 x 500g Extra Lean Mince Beef 5% Fat or 300g Quorn Mince if vegetarian

1 x 250g Punnet Chestnut Mushrooms Sliced

2 x Garlic Cloves Crushed

1 x Red Onion Chopped

1 x Red Pepper Diced

1 x 400g Tin Chopped Tomatoes

2 x Tube Primula Light Cheese

1-2 x Tsp Oregano

1/4 x Cinnamon Powder

Salt and Ground Black Pepper

Frylight

1. Cook the Pasta according to packet instructions, drain and set aside in the pan.

2. Spray a large frying pan with Frylight and put on a medium heat. Add onion, garlic and peppers and soften for 3-5 minutes.

3. Add mince and mushrooms and cook for a further 5-8 minutes until mince is cooked through.

4. Add chopped tomatoes plus add 1/2 tin of water to mince mixture. Add oregano, cinnamon and couple pinches of salt and a few good twisted of fresh cracked black pepper.

5. Reduce heat to a simmer and allow the liquid to reduce right down and thickens up the sauce. Check if needs any more seasoning or herbs at this point and add if necessary.

6. Pour the mince mixture into the pan with the pasta and mix thoroughly.

7. Transfer to a large oven proof dish and pat down and top with 2 tubes of primula light, making sure this is done evenly.  

8. Put in the oven Gas Mark 5 / 180-200 for 15-20 minutes until the cheese is bubbling.

9. Serve with a big salad.

* If not using Primula Light Cheese as your HEA add 6 syns*

Primula Light Cheese is sold in Asda. You can substitute it for any other light cheese you wish, just weigh it out to make sure it is your HEA.

Enjoy x