Vegetables Recipes - Market Garden Spaghetti Layer

Ingredients

• 350 g/12 oz spaghetti

• 2 garlic cloves, crushed

• 2 x 400 g/2 x 14 oz/2large cans chopped tomatoes

• 2 sun-dried tomatoes, chopped

• 15 ml/1 tbsp chopped basil

• 5 ml/1 tsp caster (superfine) sugar

• 10 ml/2 tsp Tabasco sauce

• Salt and freshly ground black pepper

• 100 g/4 oz Mozzarella cheese, sliced

• 225 g/8 oz Cheddar cheese, grated

• 50 g/2 oz/1/2 cup grated Parmesan cheese

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Method:

1. Cook the spaghetti according to the packet directions, drain.

2. Meanwhile, put the garlic, canned tomatoes and sun-dried tomatoes in a saucepan.

3. Bring to the boil and cook for 5 minutes until fairly pulpy. Mix in the basil, sugar, Tabasco and a little salt and pepper to taste.

4. Put half the spaghetti in a 20 cm/8 in square baking dish. Spoon over half the sauce, then add a layer of all the Mozzarella, then half the Cheddar and half the Parmesan.

5. Top with the remaining spaghetti, pressing down firmly. Cover with the remaining sauce, then the remaining Cheddar and Parmesan.

6. Bake in the oven at 200°C/400°F/gas mark 6 for 30 minutes until golden and bubbling.