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No matter whether you are planning an elaborate menu or simply going in advance for tomorrow Eggplant and ricotta pasta bake. This recipe comes from several decades of playing at kitchen. I realize that including a couple ingredients to your recipe adds depth to what is usually dull. You may well be searching for milder food items to produce with your leftovers. Wonderful and gentle Eggplant and ricotta pasta bake perfect for post-vacation. The components in this recipe receive your tongue pounding, also have become waist-friendly when you will require a'bite' following an active vacation. Employing several components as alternate options, this soup has been loaded using a fall and hot flavor that produces it tasty. The perfect Eggplant and ricotta pasta bake to heat up you on cool winter months. Best for employing leftover.

Great way not to squander a single ingredient. This is just really a superb Eggplant and ricotta pasta bake and a few of my favorites. If you are concerned regarding the nutrient value of some of the dishes, then avoid being. However it can be low in calories, though you aren't getting much nutritional value from it, it won't sustain you personally, and you're going to only wind up hungry all over again and again eating more energy than you would have. Nutrition facts tags tell you what's in the meals you consume. It helps you determine if you get a vibrant diet. Every recipe we all share has to get an ingredient label. Some recipes provide nutritional actuality info. The fixing label lists the exact amount while in the area beneath. They're recorded for each serving as a percentage of the daily value.

How to make Eggplant and ricotta pasta bake

Yield = 4
Prep time: 0:30
Cook time: 0:38
Total time: 1:08

Ingredients

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

Method

  • Step 1 Preheat oven to 220°C. 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 180°C.
  • Step 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.
  • Step 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.
  • Step 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.