NOT TNT--Layered pasta bake

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Layered pasta bake

 

 

Serving size: Serves 8

Cooking time: Less than 30 minutes

 

 

 

A perfect family recipe that tastes great, is easy to make and is

packed with nutritional goodness.

 

INGREDIENTS

 

 

2 red capsicums, 4 sides removed from each

 

2 eggplants, sliced

 

2 sweet potatoes, sliced

 

400g can artichokes, drained and chopped (optional)

 

1 tablespoon olive oil

 

3 cloves garlic, finely chopped

 

2 leeks, sliced

 

2 x 415g canned diced tomatoes (no added salt)

 

415g canned soy beans, drained and rinsed

 

1 cup tomato-based pasta sauce

 

1 tablespoon fresh basil, shredded

 

200g penne pasta, cooked and drained

 

100g reduced fat feta cheese, crumbled

 

100g reduced fat ricotta cheese

 

 

 

METHOD

 

 

Place capsicum pieces, eggplant and sweet potato under grill. Cook

for three to five minutes on each side or until soft.

 

Remove vegetables from grill and chop. Place in a bowl and stir in

artichokes.

I just have about 6 more then I will stop I promise.

 

 

 

Heat oil in a medium saucepan. Add garlic and leek and sauté for two

to three minutes. Add tomatoes, tomato pasta sauce, soy beans and

basil. Stir to combine and mix through pasta.

 

Place half of the pasta mixture in a large casserole dish. Top with

grilled vegetables then remaining pasta. Sprinkle with feta and

ricotta and bake in a hot oven, 200°C, for 15 minutes.

 

 

 

Per serve: 1080 kilojoules (260 calories). Protein 14g. Total Fat

7g. Saturated Fat 2g. Carbohydrate 35g. Total Sugars 13g. Sodium

550mg. Potassium 860mg. Calcium 160mg. Iron 2.4mg. Fibre 9g.