SW recipe: Baked spaghetti pie


  • Low-calorie cooking spray
  • 300g dried spaghetti
  • 300g prepared courgetti
  • 300g prepared squash noodles
  • 450g jar roasted red peppers in brine, drained
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • ½ small pack fresh basil, plus leaves to serve
  • 2 tbsp tomato purée
  • 4 large eggs
  • 300g fat-free natural cottage cheese


  1. Preheat your oven to 180°C/fan 160°/gas 4.
  2. Spray a deep 23cm cake tin (not loose-bottomed or springform) with low-calorie cooking spray and line with non-stick baking paper.
  3. Cook the spaghetti according to the pack instructions, adding the courgetti and squash noodles 2 minutes before the end of the cooking time. Drain well and return to the saucepan.
  4. Meanwhile, put the peppers, rosemary, oregano, basil and tomato purée in a food processor and whizz to a coarse purée. Add the eggs and whizz briefly until just mixed. Add the cottage cheese and pulse once or twice until just blended but not too broken down. Season lightly.
  5. Combine the spaghetti mixture with the cottage cheese mixture, tip it all into the cake tin and bake for 30-35 minutes or until set. Turn out from the tin, scatter over a few basil leaves and serve hot or cold with Speed veg or salad.
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