Cheesy Baked Pasta with Mixed Vegetables

RECIPESPLUS
9Ingredients
45Minutes
480Calories

Ingredients
US|METRIC

  • 1/4 cup olive oil
  • 4 baby eggplant (cut into 1/3 inch slices)
  • 7 ounces baby portobello mushrooms (quartered)
  • 28 ounces tomato and basil pasta sauce
  • 1 cup vegetable stock
  • 10 1/2 ounces short pasta (such as penne, fusilli, shells)
  • 3 tablespoons fresh flat leaf parsley (chopped)
  • 1 1/2 ounces parmesan cheese (grated)
  • 7 ounces mini mozzarella balls

Directions

  1. Preheat oven to 425°F. Heat oil in a large frying pan, add eggplant and mushrooms and cook, stirring occasionally, until vegetables are browned lightly. Add pasta sauce and stock and cook, stirring occasionally, for 10 mins. Season to taste.
  2. Meanwhile, cook pasta in boiling salted water until al dente. Drain then add to vegetable mixture. Add parsley and 1/2 the parmesan and mix well. Transfer to a large baking dish and sprinkle with mozzarella and remaining parmesan. Bake for 20 mins, or until browned.
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NutritionView more

480Calories
Sodium51% DV1230mg
Fat35% DV23g
Protein27% DV14g
Carbs19% DV58g
Fiber44% DV11g
Calories480Calories from Fat210
% DAILY VALUE
Total Fat23g35%
Saturated Fat6g30%
Trans Fat
Cholesterol35mg12%
Sodium1230mg51%
Potassium1200mg34%
Protein14g27%
Calories from Fat210
% DAILY VALUE
Total Carbohydrate58g19%
Dietary Fiber11g44%
Sugars23g46%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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