Ingredients

200g Coop dried spaghetti
1 tbsp Coop olive oil
1 red onion
300ml Coop reduced fat crème fraiche
3 large local eggs
50g Parmesan
1 tsp dried oregano
265g jar Coop Bolognese sauce
25g Coop pitted black olives, sliced
75g Coop piccolo tomatoes, halved
50g Coop chargrilled peppers in oil, drained
65g Coop mozzarella, sliced
Fresh basil leaves, optional

Method

1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Cook the spaghetti according to the pack instructions, drain and set aside

3. Meanwhile, fry the onion in olive oil for 8 mins until soft, then set aside

4. In a large bowl, beat the crème fraîche, eggs, Parmesan and oregano. Season with black pepper and stir in the spaghetti

5. Grease a shallow 24cm ovenproof dish and add the mixture

6. Spread with the Bolognese sauce and top with sliced olives, tomatoes, peppers, sliced mozzarella, and some more black pepper

7. Bake for 40 mins, or until firm in the centre

8. Garnish with a few basil leaves to serve

Tips

Swap the Parmesan for mature Cheddar to make this dish veggie-friendly