Turkey, Mushroom and Spinach Pasta Bake

This pasta dish is tasty and filling and low in fat but as the flavours are all quite subtle, it does require a decent amount of seasoning if you want it to pack any kind of punch!

Ingredients

Serves Four

• 200g Dried Pasta
• 500g Skinless Chicken Breast, chopped
• 200g Mushrooms, sliced
• Half Aubergine, chopped into bite-sized pieces
• 175g Spinach
• 500g Tomato Passata
• 125g low fat Mozzarella Cheese
• 10 Cherry Tomatoes
• 1 teaspoon dried Thyme
• Dried Chilli to taste
• Salt and Black pepper

Method

1. Preheat the oven to Gas Mark 4/180*C/fan oven 160*C.
2. Cook the pasta as per the instructions.
3. Coat a large non-stick frying pan with the cooking spray and fry the turkey, aubergine and mushrooms for around six minutes, until the turkey is well browned. Add the spinach and a splash of water and cook until it just begins to wilt. Season well with salt and pepper.
4. Once the pasta has cooked, drain and mix with the turkey and vegetable mixture in an oven-proof dish and pour over the passata. Season well and top with the cherry tomatoes and mozzarella cheese.
5. Cover the dish with a lid or foil and bake for fifteen minutes. Remove the lid or foil and cook for a further 10 minutes, until the cheese is bubbling and golden.
6. Serve immediately with a salad.