Information

Serves: 6 Prep time: 10 Cook time: 75 Syns per serving:

Green: 1 Original: 8 Extra Easy: 1

ingredients 1 medium onion 1 garlic clove 426ml/ pt vegetable stock 1tsp dried oregano 1 tsp ground cinnamon 454g/1lb Quorn mince 397g/14oz can chopped tomatoes salt and freshly ground black pepper 227g/8oz macaroni or other similar pasta 340g/12oz fat free natural fromage frais 2 medium eggs, beaten 4 level tbsp freshly grated Parmesan cheese Method 1. Preheat the oven to 180C/Gas Mark 4. Peel and finely chop the onion and garlic and place in a saucepan along with 142ml/ pt of the stock. Bring to the boil, cover and simmer for 5 minutes. 2. Stir in the oregano, cinnamon, Quorn mince, tomatoes and remaining stock. Bring to the boil, cover and simmer for a further 5 minutes. Season well. 3. Meanwhile, bring a saucepan of lightly salted water to the boil and cook the macaroni for 10-12 minutes until just tender. Drain well and mix into the Quorn mince. Pile into an ovenproof dish and place on a baking sheet. 4. Mix the fromage frais with the eggs and some seasoning and spoon over the top of the Quorn and macaroni. Sprinkle with the Parmesan cheese and bake for 50 minutes until the topping is set and lightly golden. Stand for 10 minutes before serving accompanied by a crisp salad