This vegetarian three-cheese bake with basil and pine nuts is hearty, fill-’em-up Italian.
Ingredients
- 2 large eggplants
- Olive oil spray
- 120g dried angel hair pasta
- 480g (2 cups) fresh ricotta
- 3/4 cup chopped fresh basil
- 2 eggs, lightly whisked
- 60g (3/4 cup) finely grated parmesan
- 500g btl passata (tomato pasta sauce)
- 80g (2/3 cup) coarsely grated mozzarella
- 45g (1/4 cup) pine nuts, toasted
- Crusty bread, to serve
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 200°C. cut the eggplants lengthways into about 32 thin slices. spray 2 baking trays with oil. Line with non-stick baking paper. place half the eggplant on the prepared trays. spray with oil. Bake, turning once, for 10-15 minutes or until golden. Transfer to a plate. Repeat with the remaining eggplant.
- Step 2Meanwhile, cook the pasta in a saucepan of salted boiling water until al dente. Drain and set aside to cool slightly. Combine the pasta, ricotta, basil, egg and half the parmesan in a bowl. Season with pepper.
- Step 3Spread 80ml (1/3 cup) of passata over the base of a 30 x 20cm (base measurement) baking dish. Place 1 tablespoon of the pasta mixture on 1 eggplant slice. Roll up to enclose the filling. Place, seam-side down, in the dish. Repeat with remaining eggplant and pasta mixture. Pour the remaining passata over the rolls. sprinkle with the mozzarella, pine nuts and the remaining parmesan.
- Step 4Bake for 10-15 minutes or until golden and the mozzarella melts. Serve with the bread and salad.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1600 kj
Energy
20g
Fat Total
9g
Saturated Fat
5g
Fibre
22g
Protein
124mg
Cholesterol
402.09mg
Sodium
9g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
Make-ahead tips: To freeze: Prepare but don’t bake the rolls. Cover dish with plastic wrap and 2 layers of foil. Label, date and freeze for up to 3 months.
To thaw: Place in the fridge for 24 hours or until thawed.
To cook: Discard plastic wrap and foil, then bake according to the recipe.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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