Tomato and Rosemary ‘Chicken’ Pasta Bake

Tomato and Rosemary ‘Chicken’ Pasta Bake in glass dish
Population group Portion size
Primary, 7-10 years 240 g
Secondary, 11-18 years 300 g

Children usually like pasta bake and this is a healthy alternative with texture.

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Gastronorm 1 x quarter 1/1 1 x half 1/1 1 x 1/1 2 x 1/1
Primary portions 10 20 40 80
Secondary portions 8 16 32 64
vegan ‘chicken’ pieces (e.g. Quorn, VBites, Vivera) 450 g 900 g 1800 g 3600 g
tomatoes, canned 1200 g 2400 g 4800 g 9600 g
onions, chopped 100 g 200 g 400 g 800 g
garlic, peeled and crushed 24 g 48 g 96 g 192 g
rosemary, fresh 25 g 50 g 100 g 200 g
chilli powder 1.25 g 2.5 g 5 g 10 g
spinach, chopped roughly 150 g 300 g 600 g 1200 g
pasta, corn, dry 500 g 1000 g 2000 g 4000 g
pepper, black, to taste 0.2 g 0.4 g 0.8 g 1.6 g

Method

1. Fry the onions until soft and golden and add the garlic and chilli powder.

2. Stir for a few minutes then add the tomatoes and rosemary.

3. Cook for 15 minutes or more and then add pepper and the ‘chicken’ pieces.

4. Add the spinach and only cook this for a minute or two.

5. Add the cooked (al dente) pasta and place the mixture into a (greased) ovenproof dish.

6. Cook in the oven at 225°C/425°F/gas mark 7 for 20-30 minutes.

Additional notes

High in protein and vitamin C

Serving suggestion: Green salad

Nutrients

Energy 102.6 kcal
Fat 1.2 g
SatFat 0.2 g
Carb 19 g
NMES 0 g
Fibre 3.2 g
Prot 4.5 g
Iron 0.6 mg
Calc 20.5 mg
Vit A 102.7 μg
Fol 21.9 μg
Vit C 7.9 mg
Sodium 72.8 mg
Zinc 0.5 mg