Ingredients

The following ingredients have 4 Servings
  • Calorie controlled cooking spray
  • 200g dried spaghetti
  • 6 Quorn sausages, sliced thickly
  • 400g tin chopped tomatoes
  • ½ tsp dried mixed herbs
  • ¼ tsp smoked paprika
  • 3 tbsps tomato ketchup
  • 500ml vegetable stock, made with 1 cube
  • 150g frozen peas
  • 50g fat-reduced mature vegetarian cheese, grated

Instruction

  • Preheat the oven to 200°C, fan 180°C, gas mark 6 and put a baking tray on the centre shelf. Mist a 23cm square baking dish with the cooking spray.
  • Roughly break up the spaghetti into the dish and add the Quorn sausages.
  • Combine the chopped tomatoes, mixed herbs, smoked paprika, ketchup and stock. Season to taste, pour into the dish and stir to combine everything.
  • Cover the dish tightly with foil. Put it on the preheated tray and bake for 30-35 minutes, or until the spaghetti is almost tender.
  • Remove the foil, stir in the peas, then scatter the cheese on top. Bake uncovered for a final 5 minutes. Divide between 4 warmed plates or bowls to serve.