Description

A delicious pasta bake using butternut squash and cherry tomatoes. It’s colourful, filling and nutricious

Ingredients

Scale

1 Butternut Squash (deseeded and cut into chunks)

1 Large Red onion (diced)

400 Grams Can of Chopped Tomatoes

200 Grams Dry Pasta Shapes

1 TBSP Dried Mixed Herbs

150 Grams Primula Light Cheese (Tube)

80 Grams 50% Less Fat Cheddar (grated)

250 Grams Cherry Tomatoes (Halved)

3 Cloves Garlic (crushed)

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Instructions

Boil pasta shapes according to packet instructions then strain and set aside. Preheat oven to 200°c.

Meanwhile, spray a large frying pan with low-calorie cooking spray and place it over medium heat. Fry butternut squash cubes for ten minutes, stirring frequently. Add a splash of water, red onion, garlic and fry for a further five minutes.

In a large casserole dish, or similar, mix together the grated cheese, cooked pasta shapes, chopped tomatoes, herbs, halved cherry tomatoes, and the butternut squash, garlic and onion mixture.

Squeeze the tube of Primula over the top of the pasta mixture and bake in the oven for 20-25 minutes, until starting to colour on the top of the Primula.

Serve with salad, if using, for 4 large adult portions.

Nutrition

Serving Size: 1 Porton
Calories: 421
Sugar: 12.9 g
Sodium: 324.6 mg
Fat: 8.9 g
Saturated Fat: 5 g
Trans Fat: 0.1 g
Carbohydrates: 67.6 g
Protein: 21.1 g