| Prep Time | 5 mins |
| Cook Time | 60 mins |
| Servings |
|
Ingredients
- 500 grams lean chicken mince
- 250 grams wholemeal spaghetti
- 1 tbs extra virgin olive oil (15 mls)
- 1 red onion, finely sliced (100 grams)
- 2 cloves garlic finely sliced (6 grams)
- 1 tsp dried Italian herbs (1 grams)
- salt
- pepper
- 3 cup tomato passata (750 mls)
- 1 cup reduced-fat mozzarella cheese grated (160 grams)
- 3 tbs fresh basil leaves (10 grams)
Ingredients
|
|
Instructions
- Cook spaghetti according to packet directions until al dente. Preheat oven to 180C / gas mark 4.
- Heat olive oil in a frying pan over medium-high heat. Add onion and saute for 2-3 minutes until translucent. Add garlic and cook for a further 30 seconds, until fragrant.
- Add chicken and cook for 4-5 minutes, until browned. Use a wooden spoon to break up any lumps.
- Add dried herbs, tomato passata and season with salt and pepper. Stir to combine and simmer for 10-15 minutes until sauce has thickened a little.
- Add spaghetti to sauce and toss to combine together well.
- Pour spaghetti and sauce into a baking dish and sprinkle over the mozzarella. Bake for 20-25 minutes or until cheese has melted and is golden and bubbling.
- Divide between six bowls and sprinkle with fresh basil leaves to serve.
- Leftovers can be stored in the fridge in an airtight container for 2-3 days or freeze for up to 3 months.
Recipe Notes
This recipe contains 369 calories per serve.