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Wholemeal Spaghetti Bake

Healthycooking's picture
  Olive oil 2 Teaspoon (10 ml)
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Mushrooms 4 Ounce, sliced (125 gram)
  Eating apple 1 , cored and grated
  Canned chopped tomatoes 14 Ounce (one 400g can)
  Chopped fresh sage 1 Teaspoon (5ml)
  Tomato puree 30 Milliliter (2 tablespoon)
  Wholemeal spaghetti 8 Ounce (250g)
  Cheddar cheese 2 Ounce, grated (50g)

1. Heat the oil in a large pan and gently fry the onion and garlic for 5 minutes.
2. Add the mushrooms, cover and cook for a further 5 minutes.
3. Stir in the apple. Drain the tomatoes, reserving the juice. Add the tomatoes to the pan with the sage and tomato puree. Cover and simmer gently for 10 minutes, adding a little tomato juice or water to make a thick sauce, if necessary.
4. Meanwhile, cook the spaghetti in a saucepan of boiling water for 5-7 minutes until it is just tender. Drain.
5. Mix the sauce and spaghetti together and put into a large casserole or ovenproof dish. Sprinkle over the cheese.
6. Bake in a preheated oven at Gas Mark 4,350°F, 180°C for 20-25 minutes until golden brown and bubbling.

Recipe Summary

Main Dish

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Wholemeal Spaghetti Bake Recipe