This family-sized Weight Watchers Quorn sausage bake is the perfect option for vegetarians. This recipe serves 4 people and will take only 40 mins to cook. It’s a real crowd pleaser using lower fat Quorn sausages instead of meat sausages, tinned chopped tomatoes for a rich tomato sauce and fat-reduced mature vegetarian cheese to make it even more guilt-free. This sausage bake uses spaghetti but you can use all different varieties of pasta including penne or bows – the choice is yours! A portion of this mouth-watering bake works out at only 10 SmartPoints per serving.
- Calorie controlled cooking spray
- 200g dried spaghetti
- 6 Quorn sausages, sliced thickly
- 400g tin chopped tomatoes
- ½ tsp dried mixed herbs
- ¼ tsp smoked paprika
- 3 tbsps tomato ketchup
- 500ml vegetable stock, made with 1 cube
- 150g frozen peas
- 50g fat-reduced mature vegetarian cheese, grated
Preheat the oven to 200°C, fan 180°C, gas mark 6 and put a baking tray on the centre shelf. Mist a 23cm square baking dish with the cooking spray.
Roughly break up the spaghetti into the dish and add the Quorn sausages.
Combine the chopped tomatoes, mixed herbs, smoked paprika, ketchup and stock. Season to taste, pour into the dish and stir to combine everything.
Cover the dish tightly with foil. Put it on the preheated tray and bake for 30-35 minutes, or until the spaghetti is almost tender.
Remove the foil, stir in the peas, then scatter the cheese on top. Bake uncovered for a final 5 minutes. Divide between 4 warmed plates or bowls to serve.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.