Pasta bake with vegetable layers
Preparation time:
Makes: 4
Recipe highlights
- Good source of calcium, fibre, folate
- Suitable to microwave
- Suitable to freeze
- Store in freezer (under -18°C); Store covered in fridge (under 5°C); Store in airtight container
- Egg free
- Low salt
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Ingredients
- 2 zucchini, sliced
2 red capsicum, deseeded and cut into quarters
2 eggplants, sliced
2 sweet potatoes, sliced
1 tablespoon olive oil
3 cloves garlic, crushed
2 leeks, sliced
850 g diced tomatoes (no added salt)
1 cup tomato-based pasta sauce
1 tablespoon fresh basil, finely shredded (or 1 teaspoon dried basil)
200 g pasta, cooked and drained
100 g reduced-fat feta cheese, crumbled
100 g reduced-fat ricotta cheese
Cooking method
-
1. Pre-heat oven to 200°C. Place
capsicum, eggplant and sweet
potato under the grill. Cook for 3-
5 minutes each side or until soft.
Remove from grill and chop. Place in
a bowl and stir in zucchini.
2. Heat oil in a medium saucepan. Add garlic and leek and sauté 2-3 minutes. Add tomatoes, tomato pasta sauce and basil and stir to combine. Mix through pasta sauce.
3. Place half of the pasta mixture in a large casserole dish. Top with grilled vegetables then remaining pasta. Sprinkle with feta and ricotta and bake for 15 minutes.
Notes: Use egg free pasta if you are preparing food for people with an allergy to egg.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 714.59 | 100.00 |
| Energy (kJ) | 2069.13 | 289.55 |
| Protein (g) | 25.55 | 3.58 |
| Total Fat (g) | 10.61 | 1.48 |
| -Saturated Fat (g) | 3.33 | 0.47 |
| -Polyunsaturated Fat (g) | 0.79 | 0.11 |
| -Monounsaturated Fat (g) | 4.43 | 0.62 |
| Cholesterol (mg) | 18.75 | 2.62 |
| Carbohydrate (g) | 66.26 | 9.27 |
| -Sugars (g) | 25.19 | 3.53 |
| Starch (g) | 40.59 | 5.68 |
| Water (g) | 580.36 | 81.22 |
| Alcohol (g) | 0.00 | 0.00 |
| Dietary Fibre (g) | 14.05 | 1.97 |
| Thiamin (mg) | 0.43 | 0.06 |
| Riboflavin (mg) | 0.33 | 0.05 |
| Niacin (mg) | 6.26 | 0.88 |
| Niacin Equivalents (mg) | 11.33 | 1.59 |
| Vitamin C (mg) | 162.29 | 22.71 |
| Total Folate (ug) | 173.56 | 24.29 |
| Total Vitamin A Equivalents (ug) | 1297.60 | 181.59 |
| Retinol (ug) | 36.25 | 5.07 |
| Beta Carotene Equivalents (ug) | 7550.79 | 1056.66 |
| Sodium (mg) | 298.88 | 41.83 |
| Potassium (mg) | 1777.17 | 248.70 |
| Magnesium (mg) | 112.17 | 15.70 |
| Calcium (mg) | 473.44 | 66.25 |
| Phosphorus (mg) | 499.23 | 69.86 |
| Iron (mg) | 4.32 | 0.60 |
| Zinc (mg) | 3.46 | 0.48 |
Contributed by:
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Source: Jess Linguey, Bellarine Secondary College. Published in the Geelong Advertiser 'Fifteen Minutes of Food' series.
This recipe was orginally published as:
Layered pasta bake
Recipe publication date on: 11/13/2007
Last reviewed on: 20/08/2014
