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Chickpea and Eggplant Baked Pasta

 

.
31

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

50

min

Trans-fat Free
 

Ingredients

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
cup basil
freshly chopped, or mint
*
1 ½ tablespoons lemon juice
or to taste
3 tablespoons 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 29725% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 317mg 13%
Total Carbohydrate 15g 15%
Dietary Fiber 2g 8%
Sugars g
Protein 23g
Vitamin A 6% Vitamin C 5%
Calcium 16% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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