Eggplant and ricotta pasta bake

Eggplant and ricotta pasta bake


The kids will love their veggies in this hearty pasta bake.

The ingredient of Eggplant and ricotta pasta bake

  1. 1 (about 550g) eggplant, cut into 2cm pieces
  2. Salt & freshly ground pepper
  3. 1/4 cup (60ml) Bertolli olive oil, plus extra to serve
  4. 200g Carb Options elbow pasta
  5. 500g Heart Smart lean beef mince
  6. 500g Raguletto Carb Options bolognaise pasta sauce
  7. 450g fresh ricotta
  8. 1 egg
  9. 3/4 cup (60g) finely grated parmesan Sliced tomatoes, to serve
  10. Mazzetti balsamic vinegar, to serve
  11. Fresh basil leaves, torn, to serve

The instruction how to make Eggplant and ricotta pasta bake

  1. Preheat oven to 220u00b0C. Place the eggplant on a greased baking tray. Season with salt and pepper. Drizzle with the oil. Toss to coat well. Bake for 20 minutes or until slightly golden. Reduce oven to 180u00b0C.
  2. Meanwhile, cook the elbows according to packet instructions. Cook the mince in a large, deep non-stick frying pan over high heat. Stir in pasta sauce, elbows and eggplant. Spread over the base of a 2 litre ovenproof dish.
  3. Mix the ricotta, egg, parmesan, salt and pepper until well combined. Spread evenly over the mince mixture. Bake for 15 minutes or until golden.
  4. Preheat a grill to high. Grill for 3 minutes or until golden. Season the tomatoes and drizzle with olive oil and balsamic vinegar . Serve with the pasta bake scattered with basil.

Nutritions of Eggplant and ricotta pasta bake

calories: 776.272 calories
calories: 38 grams fat
calories: 15 grams saturated fat
calories: 52 grams carbohydrates
calories: 10 grams sugar
calories: 53 grams protein
calories: 945.39 milligrams sodium
calories: NutritionInformation

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