Vegetable pasta bake

10
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Moderate
A delicious meat free pasta bake, packed with eggplant, beans and green veges.

Ingredients

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 leaves

3 cup(s), (90g)

cooked borlotti beans

240 g, (1x400g can, drained)

tomato passata

500 ml

reduced fat 50% tasty 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.

Notes

SERVING SUGGESTION: Leafy green salad.

Start eating better than ever!