Ingredients:
250gr dried pasta
1 red, 1 green, 1 yellow pepper
1 courgette
1 red onion
fry light
400g chopped tomatoes with herbs
280 gr very low fat fromage frais
130gr mozzarella
Method:
boil pasta and set aside to coolchop peppers courgette and onion and roast in fry light, transfer to a bowl and mix in tomatoes. Place in an ovenproof dishcover with pasta mixed with fromage frais and sprinkle with grated cheesebake in the oven on 170˚ for approx 20-25 minutes
Javier Rocca Atzenweiler
