Name: Vegetable pasta bake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 250 g pasta spiral; 700 g cauliflower cut into florets; 1 tbs olive oil; 1 medium brown onion finely chopped; 1 medium eggplant coarsely chopped; 3 cup(s) baby spinach leaves (90g); 240 g cooked borlotti beans (1x400g can, drained); 500 g tomato passata; 120 g reduced-fat 15% cheddar cheese; 1 x 3 second spray(s) oil spray

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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 g

reduced-fat 15% cheddar cheese

120 g

oil spray

1 x 3 second spray(s)

Instructions

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.
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.
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.

Vegetable pasta bake

Ingredients

Instructions

Notes

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