Serves: 6, Calories: 400, Time: 1 hr

Ingredients:

• 300g dry pasta.  1046
• 300g fresh broccoli, cut into florets.  120
• 2 tsp garlic purée.  34
• 340g Philadelphia light (family tub).  510
• 250ml boiling water (from pasta)
• 400g baby spinach (2 bags).  72
• 150g Stilton, crumbled.  615
• White pepper to taste

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In medium saucepan; Cook pasta al dente. Drain. Set aside. Save 250ml of hot pasta water.
3. In large saucepan; Steam broccoli stalks and florets in ½ cm water (covered) for 7 mins, drain, set aside.
4. In jug; Stir water, garlic and Philly to mix.
5. In large mixing bowl; Wilt spinach in microwave with 2 tbsp water. (30 second bursts, stirring between) 4 mins.
6. Mix spinach, pasta, broccoli, sauce and pepper in mixing bowl.
7. Transfer to 14x10" Pyrex dish.
8. Crumble over Stilton.
9. Bake for 20-25 mins until golden.

Calories = 2397

• 2397 / 6 = 400

Alternatively: Swap pasta for potatoes, omit water, serve with baked chicken breasts/gammon steaks/pork chops.