Chickpea & Eggplant Baked Pasta
.
Yield
4 servingsPrep
15 minCook
30 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
-
leftover chickpea and eggplant stew, see recipe the link below |
* |
| 8 | ounces |
pasta, fusilli
prefer whole wheat |
|
| ½ | cup |
bread cubes, dry
prefer whole wheat |
* |
| ½ | tablespoon |
olive oil
or canola oil, or any vegetable oil |
|
| ¾ | cup |
feta cheese
crumbled, or goat cheese |
|
| ⅓ | cup |
basil
freshly chopped, or mint |
*
|
| 1 ½ | tablespoons |
lemon juice
or to taste |
|
| 3 | tablespoons |
basil
freshly chopped, or mint leaves, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
-
leftover chickpea and eggplant stew, see recipe the link below |
* |
| 231.2 | ml/g |
pasta, fusilli
prefer whole wheat |
|
| 118 | ml |
bread cubes, dry
prefer whole wheat |
* |
| 7.5 | ml |
olive oil
or canola oil, or any vegetable oil |
|
| 177 | ml |
feta cheese
crumbled, or goat cheese |
|
| 79 | ml |
basil
freshly chopped, or mint |
*
|
| 23 | ml |
lemon juice
or to taste |
|
| 45 | ml |
basil
freshly chopped, or mint leaves, for garnish |
|
Directions
Preheat oven to 350°F.
Spray a 2-quart baking dish with cooking spray.
Bring a large pot of water to a boil.
Cook fusilli according to package directions.
Drain and rinse.
Mix together breadcrumbs and oil in a small bowl.
Add the pasta, stew, cheese, fresh mint (or basil) and lemon juice in a large bowl and toss until mix well.
Spread the mixture evenly in the prepared baking dish.
Sprinkle the breadcrumb mixture on top.
Bake until the topping is golden and crispy, 28 to 32 minutes.
Top with remaining basil or mint.
Serve warm.
