Vegetarian

Aubergine and spinach pasta bake (Veg) is for Dinner.

Aubergine and spinach pasta bake (Veg) takes several minutes to prepare.

Aubergine and spinach pasta bake (Veg) takes several minutes to cook.

Aubergine and spinach pasta bake (Veg) makes 4 servings.

The ingredients for Aubergine and spinach pasta bake (Veg) are:

175g (6oz) penne pasta (dry weight)
2 vegetable stock cubes
225g (8oz) young spinach leaves, shredded
1 red onion, finely chopped
1 aubergine, diced
2 garlic cloves, crushed
1 red pepper, seeded and finely chopped
1 x 400g (14oz) can chopped tomatoes
1 red chilli, seeded and finely chopped
8?10 basil leaves, shredded
115g (4oz) low-fat Cheddar cheese, grated
salt and freshly ground black pepper

Here is how you make Aubergine and spinach pasta bake (Veg):

Preheat the oven to 190C, 375F, Gas Mark 5.Cook the pasta in plenty of boiling water with 1 vegetable stock cube until it is just tender. Drain well and then stir in the shredded spinach leaves.Meanwhile, in a non-stick frying pan, dry-fry the red onion for 2?3 minutes until softened. Add the aubergine, garlic and red pepper and cook for a further 6?8 minutes until the aubergine starts to colour.Add the tomatoes, chilli and remaining stock cube and bring the sauce to a gentle simmer. Season to taste with salt and black pepper.Pour the pasta into a large ovenproof serving dish. Cover with the sauce and then sprinkle with the shredded basil leaves and grated Cheddar cheese.Bake in the oven for about 15?20 minutes until cooked and golden brown on top.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user PRIT28.

The nutritional information for Aubergine and spinach pasta bake (Veg) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 294.7

• Total Fat: 5.8 g
• Cholesterol: 14.3 mg
• Sodium: 343.4 mg
• Total Carbs: 50.1 g
• Dietary Fiber: 8.4 g
• Protein: 13.2 g