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    Turkey, Pepper & Pasta Bake

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    Turkey, Pepper & Pasta Bake

    A low fat pasta recipe from Weight Watchers. This recipe would normally be 6 points per serving but I have doubled the amount of pasta the original recipe calls for. Pasta bakes are a popular family favourite, so double up the quantities, if required.

    • Total time: 50 minutes

    Serves: 2


    • 225g Turkey Mince
      1 small onion, chopped
      1 clove garlic, crused
      1 medium red, green or yellow pepper, de-seeded and chopped
      2 teaspoons sunflower oil
      400g canned tomatoes (chopped)
      100ml fresh stock, or water
      170g dried pasta, any shape
      1/2 teaspoon oregano
      1 pinch salt
      1/2 teaspoon pepper
      25g half fat cheddar cheese, grated to serve.


    1. Heat the oven to Ga Mark 4 / 180C / 250F. Heat a non-stick frying pan until hot and then dry-fry the minced turkey, stirring well, for 7-8 minutes, or until cooked and crumbly.
    2. Add the onion, garlic, pepper and oil. Mix well, cover and cook for 5 minutes, until the vegtable have softened.
    3. Stir in the tomatoes, stock or water, pasta shapes, herbs and seasoning. Bring to the boil and simmer for 2 minutes.
    4. Spoon the mixture into a small casserole dish. Cover and bake for 30 minutes.
    5. Uncover and serve hot, sprinkled with the grated cheese.

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