Simple & Tasty Leftover Roast Turkey & Baked Ham Cheesy Pasta Bake


And the Annual Conundrum of what to do with all the Tasty Christmas Dinner leftovers begins! Usually there is more Turkey & Ham prepared than any one Household can eat. Well I decided to turn mine into a Gorgeous Filling & Tasty, Healthy Pasta Bake with Petit Pois & a Silky Cheese Sauce for just 12 propoints a serving. This will serve 4 hungry people. I hope you had a Wonderful Christmas Day

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Easy Cheesy Healthy Bolognese Pasta Bake

  I’m quite adept at coming up with ideas to use up leftovers & I had leftover mince, cheese & thyme from last night’s dinner so this is what was made. I always have a few staples & tinned plum tomatoes always inhabit my larder so this was a very easy healthy & quite a filling choice. Pasta is always my go to comfort food, it’s extremely versatile & incredibly satisfying to the tummy. Bolognese is always so packed with flavour & tasty be it served with spaghetti & cheese or baked in the oven in this gorgeous pasta bake. This serves 4 hungry people at 10pp a portion (1pp on F&H). Dinner is sorted! Here’s the Skinny:   400g Lean 5% Fat Beef Steak Mince

1 Onion Finely Diced

2 Large Carrots Finely Diced

2 Sticks of Celery Finely Diced

1 Red Pepper Diced

1 Clove of Garlic Crushed

2 Tins of Plum Tomatoes

1 Tbsp Tomato Purée 

1 Tsp Dried Oregano

A Few Spigs Fresh Thyme Leaves 

A Handful of Fresh Basil 

Salt & Black Pepper 

240g Dried Pasta Shapes

30g Reduced Fat Grated Cheddar

30g Reduced Fat Grated Mozzarella  Start by making the Bolognese sauce, this is not difficult in the slightest but it does require time to simmer down & thicken into a glossy flavour filled sauce otherwise the sauce will be watery & not as flavoursome. Heat a large pot over a medium heat & spray with oil. Add the onion & fry for approximately 5 minutes until softening. Add in the carrots, pepper & celery & fry for a further 5 minutes. Add the mince & cook until browned through. Add the garlic & cook for a further minute. Add in the tomatoes chopping them with a sharp knife once in the pot. Add the purée, the rest of the herbs (except the basil) & salt & pepper. Cook over a medium low heat uncovered for 45 minutes to an hour stirring occasionally until the Bolognese is thick & glossy. Meanwhile prepare the pasta according to packet instructions in a large pot of salted boiling water.   Just before adding to the bake tear the basil leaves into the bolognese & stir through. Place the cooked pasta shapes & Bolognese in an ovenproof dish & top with the grated cheese. Place in a preheated oven at 180c for about 30 minutes. Serve & enjoy!  

Saturday Night Pepperoni Pizza Pasta Bake

The Easiest Cheesiest No Guilt Pasta Bake. I was originally planning this concoction for two but when it came out of the oven there is definitely enough for 4 servings with a side salad or 3 very generous sized servings! So I’m gonna go with serves 4 at approx 6pp each or on F&H this works out at approx 3pp if you use wholewheat pasta. Happy Days! Here’s the Skinny:  1/2 White Onion Finely Diced

1 Red Ramiro Pepper Finely Diced

2 Medium 50g Pepperoni Sausages Sliced

80g Fresh Light Mozzarella 

120g Uncooked Pasta Shapes 

Salt & Black Pepper 

1 Clove Garlic 

1 Tsp Dried Oregano 

1 Tsp Sweetener

Handful Fresh Basil Leaves Torn

500g Passatta  Cook the Pasta in a pot of boiling salted water for 10mins. Meanwhile lightly fry the onion & red pepper in sprayoil until soft (approx 5 mins). Crush the garlic clove into the pot & fry for a further 30 seconds. Add the Passatta, Oregano, Sweetener & Season well with salt and pepper. Simmer for about 5 minutes. Take off the heat & add the Pepperoni Slices, the Mozzarella ripped into small chunks (reserve some of both for the top) add in the basil leaves & mix well. Pour the pasta mix into an ovenproof bowl & smooth the top. Add the remaining Mozzarella & Pepperoni & season with black pepper. Bake in a preheated oven at 200c for approx 25 minutes or until cooked through. Keep an eye for the last 10 minutes and reduce heat to 180c if browning too much. Serve & enjoy!