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Baked Hen Spaghetti Recipe

Baked Hen Spaghetti Recipe


Simply whenever you thought pasta couldn’t get any less complicated. This scrumptious Baked Hen 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 Hen Spaghetti

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

Baked Chicken SpaghettiBaked Chicken Spaghetti

Votes: 272
Ranking: 3.65
You:

Fee this recipe!


Substances

  • 250 grams wholemeal spaghetti
  • 1 tbs additional virgin olive oil (15 mls)
  • 1 purple onion finely sliced (100 grams)
  • 2 cloves garlic finely sliced (6 grams)
  • 500 grams lean hen 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 recent basil leaves (10 grams)


Substances

  • 250 grams wholemeal spaghetti
  • 1 tbs additional virgin olive oil (15 mls)
  • 1 purple onion finely sliced (100 grams)
  • 2 cloves garlic finely sliced (6 grams)
  • 500 grams lean hen 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 recent basil leaves (10 grams)
Baked Chicken SpaghettiBaked Chicken Spaghetti

Votes: 272
Ranking: 3.65
You:

Fee this recipe!


Directions

  1. Cook dinner spaghetti based on packet instructions till al dente. Preheat oven to 180C / fuel 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 cook dinner for an extra 30 seconds, till aromatic.

  3. Add hen and cook 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 a bit.

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

  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 recent 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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One Pan Creamy Sundried Tomato ChickenOne Pan Creamy Sundried Tomato Chicken

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