Life Changing Spaghetti Tray Bake | Meat
Servings: 4
You'll never cook spaghetti the same way again! Everything goes into the tray (RAW!) and 30 minutes later you have dinner!
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Equipment
- high sided roasting tray about 10×8 inches
- measuring jug
- Pre-heated oven 200FAN
Ingredients
- 350 g spaghetti
- 1 onion sliced
- 2 cloves garlic sliced
- 60 ml olive oil about 4 tbsp
- 250 ml passata
- 650 ml chicken stock use a stockcube
- 30 ml tomato puree 2 tbsp
- 6 sausages
- 5 g fresh parsley a few sprigs parsley, chopped
Instructions
- Place spaghetti into the roasting tray and drizzle over the olive oil; massage this into the pasta a little.
- Scatter over the onions, garlic then pour over the passata followed by the stock and tomato puree. Give the tray a little shake to ensure the liquid is covering everything (you need the pasta to be 'just' covered by the liquid.
- Season with salt / pepper and then squeeze out little packets of the sausage meat and dot all over the top.
- Pop into a pre-heated oven, uncovered for exactly 30 minutes. Once done, remove from the oven, prod with a fork alittle and garnish with chopped parsley. If it's too thick add a small splash of water/stock, or if it is a little runny just leave it to rest for a few minutes and it'll thicken.
- That's it! Be amazed and eat well!
FLEXITARIAN
This is a great recipe to use what you want; leave out the sausagemeat (and use vegetable stock) for a vegetarian version or swap for fish instead!
Nutrition Per Serving
Calories: 935kcal | Carbohydrates: 81g | Protein: 36g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 1075mg | Potassium: 1064mg | Fiber: 5g | Sugar: 10g | Vitamin A: 586IU | Vitamin B12: 1µg | Vitamin C: 13mg | Vitamin D: 2µg | Calcium: 59mg | Iron: 4mg | Magnesium: 92mg
