Layered pasta bake

Current rating: 0 (0 ratings)
Serves 8
Prep 15
Cook 30
Enjoy this delicious pasta dish with friends and family. Packed with protein, calcium and fibre, this meal will really satisfy.

Description

Enjoy this delicious pasta dish with friends and family. Packed with protein, calcium and fibre, this meal will really satisfy.
  • 2 red capsicums, 4 sides removed from each
  • 2 eggplants, sliced
  • 2 sweet potatoes (kumara), sliced
  • 400g can artichokes, drained and chopped
  • 1 tbs olive oil
  • 3 cloves garlic, finely chopped
  • 2 leeks, sliced
  • 2 x 415g cans diced tomatoes, no added salt
  • 415g canned cannellini beans, drained and rinsed
  • 1 cup tomato-based pasta sauce, salt-reduced
  • 1 tbs fresh basil, finely shredded
  • 200g pasta of choice, cooked and drained
  • 100g reduced-fat feta cheese, crumbled
  • 100g reduced-fat ricotta cheese

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Pre-heat oven to 200ºC. Place capsicum pieces, eggplant and sweet potato (kumara) under grill. Cook for 3-5 minutes each side or until soft. Remove from grill and chop. Place in a bowl and stir in artichokes.
  2. Heat oil in a medium saucepan. Add garlic and leek and saute for 2-3 minutes. Add tomatoes, cannellini beans, tomato sauce and basil and stir to combine. Mix through pasta.
  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.

Nutrition Information