Pasta & Vegetable Bake
½ red pepper (about 80g)
½ yellow pepper (about 80g)
1 onion, chopped
½ quantity (2 servings) Eggplant Sauce
120g (dry weight) macaroni, cooked
1 pack of mozzarella cheese (125g)
Spray a non-stick skillet with some olive oil and saute the onion and peppers until soft.
Add the eggplant sauce and simmer for 10-15 minutes, then stir in the cooked pasta.
Turn the mixture out into a small casserole dish, top with the mozzarella and bake in a moderate oven until cheese is melted, browned and bubbling, about 20 minutes.
Makes 2 portions
Nutrition Data per serving
Calories (kcal) 423.4
Carbohydrate (g) 61.0
Protein (g) 23.5
Fat (g) 9.8
Fibre (g) 4.9
½ red pepper (about 80g)
½ yellow pepper (about 80g)
1 onion, chopped
½ quantity (2 servings) Eggplant Sauce
120g (dry weight) macaroni, cooked
1 pack of mozzarella cheese (125g)
Spray a non-stick skillet with some olive oil and saute the onion and peppers until soft.
Add the eggplant sauce and simmer for 10-15 minutes, then stir in the cooked pasta.
Turn the mixture out into a small casserole dish, top with the mozzarella and bake in a moderate oven until cheese is melted, browned and bubbling, about 20 minutes.
Makes 2 portions
Nutrition Data per serving
Calories (kcal) 423.4
Carbohydrate (g) 61.0
Protein (g) 23.5
Fat (g) 9.8
Fibre (g) 4.9
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