This bake is so delicious, you won’t look back!
Ingredients
- 250g Barilla dried rigatoni pasta
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 1 teaspoon dried chilli flakes
- 1/2 small eggplant, chopped
- 1 small zucchini, chopped
- 1 small red capsicum, chopped
- 500g lamb mince
- 2 x 410g cans crushed tomatoes
- 1/4 cup chopped fresh basil leaves
- 220g tub bocconcini cheese, drained, torn salad leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease an 8 cup-capacity baking dish.
- Step 2Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan.
- Step 3Meanwhile, heat oil in a frying pan over medium heat. Add onion, garlic and chilli. Cook, stirring, for 5 minutes or until onion has softened. Add eggplant, zucchini and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.
- Step 4Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Stir in tomato. Cook, stirring occasionally, for 10 minutes or until sauce has thickened slightly. Add mince mixture and basil to pasta. Toss to combine.
- Step 5Spoon mixture into prepared dish. Top with cheese. Bake for 25 minutes or until cheese is melted and golden. Serve with salad leaves.
- Low carb
Nutrition
2533 kj
Energy
22.9g
Fat Total
9.8g
Saturated Fat
6.6g
Fibre
41.1g
Protein
98mg
Cholesterol
742mg
Sodium
56.5g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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