Italian quorn & mozzarella bake
Calorie controlled cooking spray
2 medium, chopped finely
1 stick(s), chopped finely
1 medium, deseeded and diced
3 clove(s), chopped
Dried Mixed Herbs
1 can(s), large
Chilli, green or red
1 individual, deseeded and diced
Medium White Wine
300 g, unpeeled and sliced very thinly into rounds
150 g, drained, patted dry and sliced
- 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.
- 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.
- 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.
- 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.