320g Dried Pasta
1 Red Pepper
1/2 An Onion
2 Garlic Cloves
1 Small Courgette
Vegetable Stock Cube
3 TBSP Tomato Puree
200g Fat Free Cottage Cheese
1 Tsp Mustard Powder
2 Eggs
80g Mature Low Fat Light Cheddar Cheese (2 x HE A or 12 Syns), Grated
Salt & Pepper
Frylight or Similar


  • Preheat the oven 200°C/180°C Fan/Gas 6.
  • Cook Pasta according to the instructions and then drain.
  • Meanwhile, Finely dice onion, Slice pepper and grate courgette.
  • Spritz a pan with a little Frylight and add Garlic, Onion, Pepper and Courgette. Cook until softened.
  • Make up 400ml of Vegetable stock.
  • Add Cottage Cheese to a blender with Mustard powder, Salt & Pepper and Tomato Puree. Blend until completely smooth.
  • Pour in the stock and 2 eggs. Blend again untill you have a smooth creamy sauce.
  • Pour the sauce into the pan along with 3/4 of the grated cheese and stir.
  • Transfer to a Oven Proof dish and sprinkle with the remaining grated cheese along with a sprinkle of Black Pepper.
  • Bake for around 25 – 35 Minutes or until all liquid has reduced and the top is crispy.


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