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281 cals per portion
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Ingredients
| 1 |
tablespoon oil |
| 1 |
onion |
| 2 |
courgettes |
| 50 |
g mushrooms |
| 1 |
pepper |
| 1 |
clove garlic |
| 400 |
g tomatoes |
| 1 |
teaspoon mixed herbs |
| 150 |
g cheddar cheese |
| 150 |
g noodles |
Directions
- Pre-heat the oven to 190 degrees
- Cook the noodles in half a pan of boiling water for 12 mins
- Peel and slice the onion, peel and crush the garlic
- Wash and slice the courgettes, de-seed and slice the pepper
- Drain the noodles when soft
- Heat the oil in a pan, add the onion and the garlic, stir until soft but not brown
- Add the pepper and courgette, stir for 2-3 mins
- Add the mixed herbs, tomatoes (use a 400g tin of tomatoes) bring to the boil and simmer for 10 mins
- Mix together the vegetables and pasta and place in the overproof dish
- Stir in the cheese (cut into cubes)
- Bake for 20 mins
Categories
Main Dish, Vegetarian
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Serving Size 317.4g |
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Amount Per Serving |
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Total Carbohydrates 20.5g 7%
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| Vitamin A 29% |
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Vitamin C 53% |
| Calcium 31% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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