Photo of Italian quorn & mozzarella bake by WW

Italian quorn & mozzarella bake

Points® value
Total Time
1 hr 20 min
40 min
40 min
In this recipe, the potatoes are cut into thin slices and form a crisp, golden topping.


Calorie controlled cooking spray

4 spray(s)


2 medium, chopped finely

Celery, Raw

1 stick(s), chopped finely

Red pepper

1 medium, deseeded and diced


3 clove(s), chopped

Dried Mixed Herbs

2 teaspoon(s)

Quorn mince

350 g

Tinned Tomatoes

1 can(s), large

Tomato ketchup

1 tablespoon(s)

Chilli, green or red

1 individual, deseeded and diced

Medium White Wine

200 ml

Potatoes, Raw

300 g, unpeeled and sliced very thinly into rounds

Light Mozzarella

150 g, drained, patted dry and sliced


  1. Heat a large lidded saucepan and spray with the cooking spray. Cook the onion for 8 minutes, covered, until softened. Stir the onions occasionally. Add the celery, red pepper, garlic and herbs and cook for another 5 minutes until the vegetables have softened.
  2. Add the Quorn mince with the canned tomatoes, ketchup, chilli, if using, and white wine and stir thoroughly. Bring to the boil, then reduce the heat and simmer, part-covered, for 10 minutes, until the sauce has reduced and thickened. Season well.
  3. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a large saucepan, cover with water and bring to the boil. Cook the potatoes for 8 minutes until tender – they should be soft but not falling apart. Drain and rinse under cold running water, then drain again.
  4. Spoon the Quorn mixture into a 23 x 29 cm ovenproof dish. Arrange the slices of potato on top and scatter with the mozzarella. Spray the top with the cooking spray and bake in the oven for 30–40 minutes, until golden.


A mandolin isn’t an essential piece of kitchen equipment, but it certainly makes light work of slicing vegetables thinly. You can use a sharp knife if you don't have one.