Baked Rooster Spaghetti Recipe


Simply while you thought pasta couldn’t get any less complicated. This scrumptious Baked Rooster Spaghetti (direct from the 28 Day Weight Loss Problem )  is really easy, excessive in protein and simply 369 energy per serve. What’s extra, it’s budget-friendly!


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Baked Rooster Spaghetti

Simply while you thought pasta couldn’t get any less complicated.

Baked Chicken SpaghettiBaked Chicken Spaghetti

Votes: 272
Ranking: 3.65
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Components

  • 250 grams wholemeal spaghetti
  • 1 tbs additional virgin olive oil (15 mls)
  • 1 crimson onion finely sliced (100 grams)
  • 2 cloves garlic finely sliced (6 grams)
  • 500 grams lean rooster mince
  • 1 tsp dried Italian herbs (1 grams)
  • 3 cup tomato passata (750 mls)
  • salt
  • Pepper
  • 1 cup reduced-fat mozzarella cheese grated (160 grams)
  • 3 tbs contemporary basil leaves (10 grams)


Components

  • 250 grams wholemeal spaghetti
  • 1 tbs additional virgin olive oil (15 mls)
  • 1 crimson onion finely sliced (100 grams)
  • 2 cloves garlic finely sliced (6 grams)
  • 500 grams lean rooster mince
  • 1 tsp dried Italian herbs (1 grams)
  • 3 cup tomato passata (750 mls)
  • salt
  • Pepper
  • 1 cup reduced-fat mozzarella cheese grated (160 grams)
  • 3 tbs contemporary basil leaves (10 grams)
Baked Chicken SpaghettiBaked Chicken Spaghetti

Votes: 272
Ranking: 3.65
You:

Charge this recipe!


Directions

  1. Prepare dinner spaghetti in line with packet instructions till al dente. Preheat oven to 180C / gasoline mark 4.

  2. Warmth olive oil in a frying pan over medium-high warmth. Add onion and saute for 2-3 minutes till translucent. Add garlic and prepare dinner for an additional 30 seconds, till aromatic.

  3. Add rooster and prepare dinner for 4-5 minutes, till browned. Use a wood spoon to interrupt up any lumps.

  4. Add dried herbs, tomato passata and season with salt and pepper. Stir to mix and simmer for 10-Quarter-hour till sauce has thickened just a little.

  5. Add spaghetti to sauce and toss to mix collectively properly.

  6. Pour spaghetti and sauce right into a baking dish and sprinkle over the mozzarella. Bake for 20-25 minutes or till cheese has melted and is golden and effervescent.

  7. Divide between six bowls and sprinkle with contemporary basil leaves to serve.

  8. Leftovers will be saved within the fridge in an hermetic container for 2-3 days or freeze for as much as 3 months.


Recipe Notes

This recipe accommodates 369 energy per serve.

See how straightforward it’s to make right here!

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