Hawaiian Spaghetti Pockets

Breakfast has never been easier with these loaded Hawaiian Spaghetti pockets. Filled with pineapple, cheese and Wattie's Spaghetti. This Hawaiian Pasta Skillet is easy to make, tastes amazing, and you'll be lucky if there are any leftovers for lunch the next day!

Breakfast has never been easier with these loaded Hawaiian Spaghetti pockets. Filled with pineapple, cheese and Wattie’s Spaghetti 50% Less Added Sugar*, they’ll quickly disappear off the plate.

• 420g can Wattie's Spaghetti 50% Less Added Sugar*
• 1 spring onion, chopped
• ½ small red capsicum, chopped (optional)
• ¼ cup unsweetened crushed pineapple, well drained
• 1 cup grated noble cheese – or low fat cheese
• 8 x 20cm diameter flour tortillas

1. Mix together Wattie’s Spaghetti 50% Less Added Sugar*, spring onion, red capsicum and pineapple.
2. Place a tortilla on a board. Spread about ¼ cup of spaghetti filling over one half of the tortilla, to within 2cm of the edges. Sprinkle with grated cheese and fold over to enclose the filling. Fold in half again to make a rounded triangle.
3. Heat a non-stick frying pan. Cook for 3-4 minutes, turning once until the tortilla is crispy and golden and the filling hot. Repeat with the remaining tortillas.

* Contains 50% less added sugar and 30% less salt than the regular Wattie’s Spaghetti in tomato sauce 420g.

Tweet