Vegetable pasta bake
11
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A delicious meat free pasta bake, packed with eggplant, beans and green veges.
Ingredients
Dry pasta
250 g, spiral
Cauliflower
700 g, cut into florets
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Eggplant
1 medium, coarsely chopped
Baby spinach
3 cup(s), (90g)
Cooked borlotti beans
240 g, (1x400g can, drained)
Tomato passata
500 g
Extra light cheddar cheese
120 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add cauliflower for the last 3 minutes of cooking. Drain.
2
Meanwhile, heat oil in a deep non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add eggplant and cook, stirring, for 3 minutes or until tender.
3
Add spinach and stir until wilted. Add pasta, cauliflower, beans and pasta sauce and stir to combine. Spoon pasta mixture into prepared dish and sprinkle with cheese. Bake for 20–25 minutes or until golden. Serve.
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