Italian Vegetable Pasta Bake
|Typical Values||Per 100g |
|Per serving*||%RI** per serving*|
|of which saturates||0.7g||4.3g||21%|
|of which sugars||9.2g||13.1g||15%|
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)
1 onion, diced
275g (10 oz) aubergine, diced
1 courgette, diced or grated
400g tin chopped tomatoes
125g (5oz) dried whole wheat pasta, cooked according to pack
50g (2oz) cheese Or vegan cheese substitute, grated
How Spicy? Medium.
3 Easy Steps...
1. Preheat oven to 200°C, 400°F, Gas Mark 6.
2. Heat 1 tbs oil and fry onion and aubergine for 45 mins, until softened. Stir in courgette, tomatoes, 75ml (3fl oz) water and seasoning. Bring to a simmer and stir in the pasta.
3. Transfer to an ovenproof dish, sprinkle over the cheese and bake for 20 minutes.
Feeling Inspired? Top with a handful of breadcrumbs for a crunchy topping or add 23 tbs of mascarpone with the tomatoes for a creamy filling.
Store in a cool, dry place out of direct sunlight.