Trust me, the gang tell me that this tastes a LOT better than my photo looks!
The family had this on Meatfree Monday this week: it is a dish I gleaned from one of the Sainsbury's free "Live well on less" magazines, but it was originally made with spaghetti. This time I made it with wholewheat fusili to make it a bit healthier for the EFG. They say that they prefer the fusili to the spaghetti, so that's how I shall make it in the future.
The recipe is simple: just cook 400g pasta in a pan of boiling water to al dente, and then keep warm. Preheat the oven to about 180C.
Fry one chopped onion in a saute pan, with a clove of garlic added after a few minutes and then pour in two cans of chopped tomatoes. Cook all this together for about 10 minutes, and then add a teaspoon of sugar to cut the acidity of the tomatoes.
Prepare a shallow ovenproof dish - mine is about 11 x 8 inches and pyrex. Boil the kettle.
Drain the pasta and pour the pasta into the tomato sauce and mix well to coat the pasta with the sauce.
Tip this into the ovenproof dish, and add half a cup of boiling water. Tear a ball of mozzarella into small pieces and tuck in to the pasta mixture, spaced around the dish. Sprinkle 50g of grated cheese over the top [I used grated mozzarella] and pop into the oven for 15 minutes or until golden brown and bubbling.
This makes 6 servings, and so I have extras to pop into the freezer and bank for another day.
The costings for this are as follows and using Sainsbury's prices:
400g wholewheat fusili = 76p [95p/500g pack]
2 tins tomatoes = 68p [34p/400g carton Basics]
1 clove garlic = 5p [35p/bulb garlic]
1 onion = 6p [95p/1.5kg [about 15 onions Basics range]
1 ball mozzarella = 55p [Basics]
50g grated mozzarella = 29p [£1.15/200g Basics]
so for 6 portions, this works out to about 40p a portion - bargain....
You could serve this with salad, or with garlic bread, I should think. They ate it just as it came!