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Turkey Ratatouille Pasta Bake

  • Prep Time
    10 MINS
  • Cook Time
    35 MINS
  • KCals 450
  • Carbs 54G
8 Servings

Ingredients

  • 500 g dried pasta any shape you like
  • low-calorie cooking spray
  • 500 g diced turkey
  • 1 large onion peeled and finely diced
  • 1 red pepper deseeded and finely diced
  • 1 yellow pepper deseeded and finely diced
  • 1 carrot peeled and grated
  • 2 courgettes finely diced
  • 3 cloves garlic peeled and crushed
  • 500 g passata
  • 400 g tin chopped tomatoes
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 160 g reduced-fat Cheddar finely grated
  • 140 g reduced-fat mozzarella torn into small chunks

Instructions

  1. Preheat the oven to 180°C.

  2. Bring a large pan of water to the boil. Add the pasta and cook for 3 minutes, drain and leave to one side.

  3. Return the saucepan to the heat and spray with low-calorie cooking spray. Brown the turkey for 5 minutes.

  4. Add the vegetables and garlic and continue to fry for 4 minutes until softening.

  5. Return the pasta to the saucepan and stir in the passata, chopped tomatoes, oregano and basil. Pour into a large ovenproof dish and sprinkle over the Cheddar and mozzarella.

  6. Bake for 25 minutes or until the pasta and vegetables are tender and the cheese golden and bubbling.