I love a pasta bake and for me the ultimate is a lasagne (probably a crime to refer to it as a pasta bake!), but there’s one part to my lasagne recipe that’s unusual but delicious so I decided to add it to my pasta bake to give it an extra protein boost.
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 2 servings
|400 g||chopped tomatoes, blended until smooth||160 g||dried pasta||1||garlic clove, chopped or crushed||5 g||fresh basil leaves, chopped||200 g||chickpeas, drained||4||whole egg||1 tsp||dried chilli flakes||15 g||olive oil||1 pinch||sugar||salt and pepper|
- Pre-heat your oven to 190°C fan/400°F.
- Put a pan of boiling water onto the heat and cook the dried pasta for the manufacturers recommended time.
- By the time it’s cooked, your sauce will be ready!!
- Take a medium frying pan and pop it on a medium heat.
- Add the oil to warm and after a minute add the garlic.
- Infuse the oil with the aromatics before adding the drained chickpeas.
- After cooking these for a couple of minutes, add the tomatoes and pinch of sugar.
- Bring the sauce to the boil and reduce the heat to a simmer for a few minutes.
- Season the sauce to taste and remove the sauce from the heat when it is lovely and thick.
- When the pasta is ready, take it off the heat, add a splash of cold water to stop the pasta over cooking, drain and add it to the sauce along with the chopped basil.
- Add the pasta to an oven proof dish.
- Make little wells in the pasta for the eggs and add the raw eggs – if you’re worried about getting shell into your pasta dish, crack the egg into a bowl first and pour it in.
- Sprinkle the top of the bake with the dried chilli flakes and bake the dish until the egg is cooked to your liking (this should take a maximum of 10 minutes for a fully baked egg).
- Arrange your pasta bake onto a plate and enjoy with a green leafy salad.
- For this recipe, the dried pasta varieties I’ve used are Spaghetti, Rigatoni and Tagliatelle.
- Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes.
- Serve with a lovely green salad dressed with olive oil and balsamic vinegar!