• 1 tbsp olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 2 x 400g cartons chopped tomatoes
  • 400 g spaghetti, broken in half
  • 200 ml vegetable stock, made from 1 vegetable stock cube
  • 28 g fresh basil (optional), leaves washed and picked
  • 50 g grated mozzarella cheese


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a large pan and cook the onion for 5 minutes until soft. Stir through the garlic and cook for a further minute. Stir through the tomatoes, season with black pepper and simmer for 5 minutes.

  2. 2

    Meanwhile, cook the spaghetti according to pack instructions, then drain. Add the spaghetti to the tomato sauce, along with the stock, the basil and the mozzarella.

  3. 3

    Tip into an ovenproof dish, sprinkle over the hard cheese and bake in the oven for 15 minutes until browned. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 1721kj 411kcal 21%
  • Fat 4.5g 6%
  • Saturates 0.6g 3%
  • Sugars 9.1g 10%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

73.9g carbohydrate 5.8g fibre 15.8g protein

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