This comforting midweek pasta bake is quick and easy to make when you come in from work, to make it vegetarian, swap the bacon for cooked mushrooms. This dish is delicious with either vegetables or salad.

Serves 4.

150g pasta shapes (I used penne)

Low – calorie cooking spray

I large onion, chopped

½ tsp lazy garlic

400g can chopped tomatoes

1tsp dried thyme

4 slices lean back bacon, all visible fat removed

Salt and black pepper

4 large eggs

50g low-fat cheddar cheese, grated

Method

Preheat the oven to 180c, gas 5, 375f

Bring a medium pan of salted water to the boil and cook the pasta according to the pack instructions, until al dente.

Drain, reserving 200ml of the cooking water, and set aside.

Meanwhile heat the cooking spray in a medium pan over a medium heat and fry the bacon and onion for 5 minutes until starting to brown. Add the garlic and fry for 2 minutes, taking care not to let it burn.

Stir in the tomatoes, thyme, and reserved pasta water and plenty of salt and black pepper, bring to the boil reduce the heat to low and simmer for 10 minutes until slightly reduced.

Stir the drained pasta into the sauce and stir to combine. Place into an oven proof baking dish approx. 24cms x 24cms place in the oven and cook for 10 minutes.

Carefully remove the dish from the oven and make 4 smalls wells in the pasta mixture with a spoon. Crack an egg into each well and return to the oven for another 5 minutes until starting to set.

Remove from the oven sprinkle over the grated cheese and return to the oven for another 10 minutes until the eggs are just set.

Serve immediately with vegetables or green salad.

We loved the crispy bits of pasta.