Italian quorn & mozzarella bake
4
Points®
Total time: 1 hr 20 min • Prep: 40 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
In this recipe, the potatoes are cut into thin slices and form a crisp, golden topping.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
2 medium, chopped finely
Celery, Raw
1 stick(s), chopped finely
Red pepper
1 medium, deseeded and diced
Garlic
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.