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| Difficulty: | easy |
| Preparation: | 50 min |
| Ready in: | 80 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 817 | 41% |
| Protein | 23 g | 46% |
| Fat | 47 g | 59% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 74 g | 28% |
| Roughage | 6 g | - |
| Saturates | 19 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 3 tablespoons | olive oil |
| 2 | onions diced |
| 1 | small Eggplant diced |
| 1 cup | button Mushrooms halved or quartered |
| 2 cloves | garlic crushed |
| 1 cup | Mortadella cut into strips |
| 1 tablespoon | tomato puree |
| ½ cups | tomato passata |
| ⅔ cups | dry white wine |
| 5 cups | macaroni |
| 2 teaspoons | dried marjoram |
| ½ cups | Mascarpone |
| ½ cups | fresh Mozzarella sliced |
Directions
1 Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.
2 Heat the oil in a frying pan and fry the onions, aubergine, mushrooms, garlic and Mortadella. Stir in the tomato puree and the tomato passata, add the wine and simmer for 15 minutes.
3 Cook the pasta in plenty of boiling salt water until al dente.
4 Mix the marjoram and the mascarpone into the sauce and season to taste with salt and ground black pepper.
5 Drain the pasta and transfer into the prepared baking dish. Cover with the sauce and top with the mozzarella.
6 Bake for around for about 10 minutes until golden brown.
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