Pinch of Nom - Dirty macaroni

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YOU NEED:

  • 200g macaroni
  • Low-calorie cooking spray
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and chopped
  • 500g five per cent-fat pork mince
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 1 tsp dried sage
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp Cajun spice mix
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tbsp white wine vinegar
  • 300ml chicken stock (1 chicken stock cube dissolved in 300ml boiling water)
  • Sea salt and freshly ground black pepper
  • 30g wholemeal bread
  • 10g fresh parsley, chopped
  • 40g reduced-fat Cheddar, grated
  • 30g light spreadable cheese
  • To accompany (optional):
  • 75g mixed salad (15 cals per serving)

METHOD:

  1. Preheat the oven to 200C/fan 180C/gas mark 6. Place a medium saucepan of boiling water on the hob and cook the macaroni according to the packet instructions. Drain and rinse under cold running water to stop any further cooking. Set aside.
  2. While the pasta is cooking, spray a large frying pan with low-calorie cooking spray, place over a medium heat, add the onion and garlic and fry for 2–3 minutes.
  3. Add the pork mince and peppers and fry for a further 5–6 minutes. Add the sage, oregano, thyme and Cajun spice mix and stir. Add the tomatoes, tomato puree, white wine vinegar and chicken stock. Cook for 15 minutes over a medium heat. Season to taste.
  4. Blitz the wholemeal bread using a food processor or mini chopper and place in a mixing bowl. Add the parsley and cheese to the bowl and mix well. Add the spreadable cheese to the pork mixture and mix thoroughly.
  5. Add the cooked macaroni, mix well, then transfer to an ovenproof dish. Top with the breadcrumb-and-cheese mixture and place in the oven for 10 minutes or until the cheese has melted.
  6. Serve – or leave to cool and freeze to have another day.

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