Prawn pasta bake recipe
information
Calories per serving 460.
ingredients
350 g (12 oz) pasta shells
400 g can of chopped tomatoes
225 g (8 oz) courgettes, diced
100 g (3 1/2 oz) mushrooms, sliced
1 garlic clove, crushed
2 tablespoons torn fresh basil
225 g (8 oz) cooked prawns, peeled
150 ml (5 fl oz) 0% fat Greek style plain yogurt
25 g (1 oz) Parmesan cheese, grated coarsely
salt and freshly ground black pepper
400 g can of chopped tomatoes
225 g (8 oz) courgettes, diced
100 g (3 1/2 oz) mushrooms, sliced
1 garlic clove, crushed
2 tablespoons torn fresh basil
225 g (8 oz) cooked prawns, peeled
150 ml (5 fl oz) 0% fat Greek style plain yogurt
25 g (1 oz) Parmesan cheese, grated coarsely
salt and freshly ground black pepper
method
1. Bring a large saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions or for about 10 minutes, until tender Drain well.
2. Meanwhile, preheat the oven to Gas Mark 5/l90°C/fan oven 170°C. Place the chopped tomatoes, courgettes, mushrooms, garlic and basil in a large saucepan and heat gently for a few minutes.
3. Mix the cooked pasta into the tomato sauce mixture. Add the prawns and seasoning, and mix well. Spoon it all into an ovenproof dish and drizzle over the yogurt. Sprinkle the Parmesan cheese on the surface and bake for 20 minutes.
2. Meanwhile, preheat the oven to Gas Mark 5/l90°C/fan oven 170°C. Place the chopped tomatoes, courgettes, mushrooms, garlic and basil in a large saucepan and heat gently for a few minutes.
3. Mix the cooked pasta into the tomato sauce mixture. Add the prawns and seasoning, and mix well. Spoon it all into an ovenproof dish and drizzle over the yogurt. Sprinkle the Parmesan cheese on the surface and bake for 20 minutes.
serving amount
serves 4
rate this recipe
6.0
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more information
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