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Super Spaghetti Muffins

Name: Super Spaghetti Muffins
Prep time: 30 min
Cook time: 1 h
Yield: 4
Ingredients: low cal spray oil; 200g lean steak mince; 1 finely chopped onion; 4 large mushrooms, sliced; 400g tinned tomatoes, chopped; 230ml vegetable stock; 2 tbsp tomato purée; 1/2 tsp worcestershire sauce; 1 tsp freshly ground black pepper; 2 tbsp fresh parsley, chopped; 240g uncooked wholemeal spaghetti; 30g light cottage cheese; 60g reduced fat cheddar, grated

Our Super Spaghetti Muffins are ideal for lunch boxes

Preparation Time	30mins
Cooking Time	60mins
Level	Easy
Serves	4
Bites	0.5

Ingredients

low cal spray oil

200g lean steak mince

1 finely chopped onion

4 large mushrooms, sliced

400g tinned tomatoes, chopped

230ml vegetable stock

2 tbsp tomato purée

1/2 tsp worcestershire sauce

1 tsp freshly ground black pepper

2 tbsp fresh parsley, chopped

240g uncooked wholemeal spaghetti

30g light cottage cheese

60g reduced fat cheddar, grated

Method

Preheat oven at 180°C

Spray Low Cal Spray Oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.

Add mushrooms and cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper.

Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.

Place the wholemeal spaghetti in a deep saucepan full of lightly salted boiling water and cook according to packet instructions, then drain.

Spray low cal oil spray into muffin trays.

Add 20g spaghetti into muffin tray and add a dollop of light cottage cheese into the middle.

Put Bolognese sauce on top of the light cottage cheese and spaghetti.

Top with grated cheese and pop it in the oven until it is heated through and the cheese melts!

– Unislim

We love this recipe inspired by Unislimmer Pam Cahill! Share your recipes with us in our chatroom.