- 0:22 Prep
- 0:46 Cook
- 4 Servings
- Capable cooks
Keep this delicious pasta on hand in the freezer for a super-fast veal meal deal!
Ingredients
- 2 medium eggplant
- Rice bran oil spray
- 1 bunch English spinach, trimmed, washed
- 625g packet fresh veal tortellini pasta
- 400g bottle tomato pasta sauce
- 1 cup Tamar Valley Greek Style Yoghurt
- 1 egg
- 1/2 cup grated tasty cheese
- Pinch mild paprika
- Green salad, to serve
Method
- Step 1Preheat grill on medium. Cut eggplant lengthways into 1cm slices. Lightly grease a large baking tray. Arrange half the eggplant, in a single layer, on tray. Spray with oil. Grill for 6 minutes, turning halfway through cooking, or until golden and tender. Transfer to a large plate. Repeat with remaining eggplant.
- Step 2Preheat oven to 190°C/170°C fan-forced. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until leaves have wilted. Drain. Cool. Squeeze out excess moisture. Chop.
- Step 3Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 4Spread one-third pasta sauce over base of a 6 cup-capacity oval baking dish. Layer half the pasta and half the eggplant over sauce. Top with half the remaining sauce, remaining pasta and eggplant. Spread with remaining sauce. Top with spinach.
- Step 5Whisk yoghurt and egg together in a bowl. Season with salt and pepper. Spread over spinach. Sprinkle with cheese. Dust with paprika. Bake for 30 minutes or until golden and top set. Serve with salad.
- High fibre
Nutrition
2103 kj
Energy
19g
Fat Total
9g
Saturated Fat
10g
Fibre
24g
Protein
99mg
Cholesterol
922.17mg
Sodium
19g
Carbs (sugar)
55g
Carbs (total)
All nutrition values are per serve
Notes
You could add 200g chargrilled capsicum with the eggplant in step 4. You can freeze packaged fresh tortellini for up to 3 months or store in the fridge in an airtight container for up to 3 days once opened.
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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