The kids will love their veggies in this hearty pasta bake.
Ingredients
- 1 (about 550g) eggplant, cut into 2cm pieces
- Salt & freshly ground pepper
- 1/4 cup (60ml) Bertolli olive oil, plus extra to serve
- 200g Carb Options elbow pasta
- 500g Heart Smart lean beef mince
- 500g Raguletto Carb Options bolognaise pasta sauce
- 450g fresh ricotta
- 1 egg
- 3/4 cup (60g) finely grated parmesan Sliced tomatoes, to serve
- Mazzetti balsamic vinegar, to serve
- Fresh basil leaves, torn, to serve
Method
- Step 1Preheat oven to 220°C. Place the eggplant on a greased baking tray. Season with salt and pepper. Drizzle with the oil. Toss to coat well. Bake for 20 minutes or until slightly golden. Reduce oven to 180°C.
- Step 2Meanwhile, cook the elbows according to packet instructions. Cook the mince in a large, deep non-stick frying pan over high heat. Stir in pasta sauce, elbows and eggplant. Spread over the base of a 2 litre ovenproof dish.
- Step 3Mix the ricotta, egg, parmesan, salt and pepper until well combined. Spread evenly over the mince mixture. Bake for 15 minutes or until golden.
- Step 4Preheat a grill to high. Grill for 3 minutes or until golden. Season the tomatoes and drizzle with olive oil and balsamic vinegar . Serve with the pasta bake scattered with basil.
Nutrition
3248 kj
Energy
38g
Fat Total
15g
Saturated Fat
53g
Protein
945.39mg
Sodium
10g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
- Author: Gemma Purcell
- Image credit: Luke Burgess
- Publication: Fresh Living
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