A Spot Of Healthy Indulgence With Giovanni Rana

This post is an entry into the Giovanni Rana/Foodies100 competition to win a place on a pasta Masterclass.

We eat a lot of Giovanni Rana pasta in our house. I’m not just saying that, we really do. I tend to buy it whenever it’s on offer in Asda. It’s so quick and easy to make yet also so good that it was a life saver in the first few months after Chloe was born. In fact it was our first meal at home after we returned from the hospital. I normally just cook it as per packet instructions and then toss it in a little olive oil/butter and black pepper. Sometimes I add wilted spinach or rocket or a sprinkling of cheese. It’s delicious.

Inspired by this recipe challenge I decided to do something a bit different with my pasta ..I put my thinking cap on and created this healthy (ish) pasta bake recipe.
Most pasta bakes are laden with cheese or cream and as I’m currently watching my fat intake I decided to try to cut out as much of the fat content as possible whilst still being a tasty dish.

This happened to be made on a (very) rare day when I was lunching alone. Normally I would just have a sandwich or some toast so this was a lovely treat for me. For a meal for two just double the quantities.

Individual Chicken, Bacon and Rosemary Pasta Bake:

You will need:

1/2 packet of Giovanni Rana chicken and rosemary large ravioli
3 tbsp natural yoghurt ( I used fat free)
2 tbsp of breadcrumbs – I mixed a little garlic powder in with mine
2 tbsp of bacon lardons or cubed pancetta
A large sprig of rosemary ( 1/2 diced and 1/2 for decoration)
1/4 red onion diced
Knob of butter
A pinch of crush black peppercorns and seasalt

Preheat your oven to gas mark 6. Sauté your bacon, diced rosemary and onions in a large pan. Add your butter and once golden take off the heat. Cook your pasta to packet instructions, drain and place into the pan, mix together and place in a small ovenproof dish. Pour over your yoghurt and top with your breadcrumbs, seasoning and top with a sprig of rosemary.