Thursday, 9 October 2014

Sardine Pasta Bake

This was one of those recipe that don't look great on paper but were actually awesome! This was a vibrantly tasty pasta bake. I did do the messy job of removing the spine from the fish as I don't like the bones which helped I think.

Sardine Pasta Bake (from WeightWatchers Weekdays)
(Serves 4)

275g dried pasta shapes
75g frozen sweetcorn
2 tins sardines in tomato sauce, mashed roughly
2 tbsp tomato purée
150g frozen spinach
50g grated cheddar, grated
salt and pepper

Preheat the oven to 200C.

Bring a large pan of water to the boil, add the pasta and cook according to the packet instructions, adding the sweetcorn for the last couple of minutes. Drain reserving 2 tbsp of cooking liquid.

Return the pasta and sweetcorn to the pan with the cooking liquid and mix in the sardines, tomato purée and spinach. Season, heat for 1-2 mins and then spoon into an ovenproof dish. Sprinkle with the cheese and then bake in to oven for 20-25 mins.

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