Tomato Pasta Bake
1 large onion, chopped (170g)
1/2 yellow pepper (about 80g)
1 red pepper (about 140g)
1/2 can Baktat Fried Aubergine in Tomato Sauce
1 teaspoon marjoram
120g (dry weight) macaroni, cooked
1 can Campbell's condensed Cream of Tomato soup
100g cherry tomatoes, halved
60g half fat Cheddar, grated
Spray a non-stick skillet with a little olive oil and saute the onions and peppers until soft.
Combine the cooked vegetables, with the canned aubergine, marjoram, cooked macaroni, soup (as is, do not dilute) and cherry tomatoes.
Pour into an oven proof casserole and top with the grated cheese. Bake in a moderate oven until the cheese is melted and the dish is browned and bubbling, about 30 minutes.
Nutrition Data per serving
Calories (kcal) 756.3
Carbohydrate (g) 89.7
Protein (g) 23.0
Fat (g) 34.1
Fibre (g) 6.5
1 large onion, chopped (170g)
1/2 yellow pepper (about 80g)
1 red pepper (about 140g)
1/2 can Baktat Fried Aubergine in Tomato Sauce
1 teaspoon marjoram
120g (dry weight) macaroni, cooked
1 can Campbell's condensed Cream of Tomato soup
100g cherry tomatoes, halved
60g half fat Cheddar, grated
Spray a non-stick skillet with a little olive oil and saute the onions and peppers until soft.
Combine the cooked vegetables, with the canned aubergine, marjoram, cooked macaroni, soup (as is, do not dilute) and cherry tomatoes.
Pour into an oven proof casserole and top with the grated cheese. Bake in a moderate oven until the cheese is melted and the dish is browned and bubbling, about 30 minutes.
Nutrition Data per serving
Calories (kcal) 756.3
Carbohydrate (g) 89.7
Protein (g) 23.0
Fat (g) 34.1
Fibre (g) 6.5
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