Frankie pasta bake

Recipe uploaded by

Lesley Waters

10 ratings

Recipe by Lesley Waters

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1. Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.
2. Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
3. Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.

Per serving

501 kcalories, protein 21g, carbohydrate 59g, fat 22 g, saturated fat 8g, fibre 5g, salt 1.78 g

'This was a really straightforward and simple recipe, the results were impressive and it smelled delicious. We loved the topping. The frankfurters were an easy way to add protein. We would definitely cook it again.'

Latest comments and suggestions

• Georgie

  22 November 2007

  Georgie rated and commented on this recipe

  

  Quick tasty and with the substitution of meat free hot dog sausages approved by my vegetarian daughter

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• Dory

  02 December 2007

  Dory rated and commented on this recipe

  

  Nice

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• Jennifer

  18 March 2008

  Jennifer commented on this recipe

  This was really good though I used Veggie sausages instead of frankfurters. I also used soy sauce instead of Worchester sauce as my sister has allergies

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• gemcheat

  19 March 2008

  gemcheat rated and commented on this recipe

  

  Yummy quick meal!

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• HAYLEY

  26 March 2008

  HAYLEY commented on this recipe

  Coverted this recipe for the slimming world diet! Great and quick meal!

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• Carol

  02 April 2008

  Carol commented on this recipe

  So simple and really, really tasty! Went down a treat!

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• Carol

  02 April 2008

  Carol rated this recipe

  

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• Zoe

  17 April 2008

  Zoe rated and commented on this recipe

  

  I would possibly make it again, but not freeze it, that was not successful, the pasta ended up very dry, and uneatable (well, for any body else but my family!)

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• Gemma Russell

  17 April 2008

  Gemma Russell commented on this recipe

  I think they mean you can freeze the sauce but not the pasta, this sounds nice, think I will try it

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• Wendy

  18 April 2008

  Wendy rated and commented on this recipe

  

  This was enjoyed by all the family and even approved even by my 3 year son! Used veggie sausages and tomato ketchup in place of the Worc sauce (as suggested by the 3 year old!) Will be making again.

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• Beth

  29 April 2008

  Beth rated and commented on this recipe

  

  We used Kabanos instead of frankfurters and I also added a red pepper with the onion. I used a bit more pasta for two people - 200g instead of 100g - we tend to eat too much.

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• Miss.Ashalee

  21 May 2008

  Miss.Ashalee commented on this recipe

  i like the sound of this it's quick and easy

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• teresag1963

  10 July 2008

  teresag1963 rated and commented on this recipe

  

  Very nice, when I do this again thou I would use two tins of tomatoes to give more of a sauce, enjoyed by all and I would do this again.

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• Katja

  30 October 2008

  Katja rated this recipe

  

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• Amybelle

  24 November 2008

  Amybelle rated and commented on this recipe

  

  I made this with double the amount of pasta and veggie hot dogs (frozen and thrown in with the cooking pasta then taken out and cut up as per the recipe) but the same amount of sauce with mushrooms added in and my family loved it although my son (who is very funny about things being too cheesy/creamy) thought the topping was too cheesy. It's an excellent base for more adventurous bakes!

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Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 1 garlic clove , crushed
• 400g can cherry or chopped tomatoes
• pinch sugar
• few dashes Worcestershire sauce
• 100g rigatoni or other tube-shaped pasta
• 50g gruyère or cheddar, grated
• hunk of baguette or sliced bread, coarsely grated
• 2 frankfurters , sliced

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 1 tbsp olive oil
• 1 onion , chopped
• 1 garlic clove , crushed
• 400g can cherry or chopped tomatoes
• pinch sugar
• few dashes Worcestershire sauce
• 100g rigatoni or other tube-shaped pasta
• 50g gruyère or cheddar, grated
• hunk of baguette or sliced bread, coarsely grated
• 2 frankfurters , sliced

Per serving

501 kcalories, protein 21g, carbohydrate 59g, fat 22 g, saturated fat 8g, fibre 5g, salt 1.78 g

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