A cheesy pasta bake is the perfect winter comfort food and is also surprisingly healthy too. When making your own food like this, you have no need for those shop bought sauces which are expensive and full of added salt and sugar.
Small changes in your diet can make a huge difference. By switching the pasta to wholemeal this meal provides a boost of extra fibre which is important for bowel health and can ward off bowel cancel in the future. Whilst a further switch of the cheddar cheese to the low fat variety helps to keep that pesky saturated fat content down.
320g of wholemeal dried pasta
120g of low fat cheddar
2 tablespoons of oregano
2 cans of chopped tomatoes
2 tablespoons of olive oil
3 peppers chopped and deseeded – choose a variety of colours
1 onion chopped
2 teaspoons of lazy garlic
Pepper to season
- Heat the oven to 180ºC.
- Set the pasta to boil.
- Add the vegetables, garlic and oil to a large pan and sweat until softened (approx 5 minutes).
- Add the tinned tomatoes to the vegetables and take off the hob.
When the pasta is half way through being cooked, drain it and stir into the tomato-veg mixture.
Add half the cheese and stir.
Transfer the mixture to a oven tin, add the left over cheese and then season with some pepper.
Bake for 25 minutes (or until the cheese becomes a little browned).
Enjoy! Best served on its own or with a side salad.
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