Pasta and Vegetable Bake

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Pasta and Vegetable Bake
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie436 cal.(21 %)
Protein20 g(20 %)
Fat11 g(9 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage9.8 g(33 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E4.6 mg(38 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin9 mg(75 %)
Vitamin B₆0.6 mg(43 %)
Folate163 μg(54 %)
Pantothenic acid2.3 mg(38 %)
Biotin20.6 μg(46 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C148 mg(156 %)
Potassium1,031 mg(26 %)
Calcium96 mg(10 %)
Magnesium89 mg(30 %)
Iron3 mg(20 %)
Iodine20 μg(10 %)
Zinc2 mg(25 %)
Saturated fatty acids2.3 g
Uric acid120 mg
Cholesterol4 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
300 grams Penne (pasta)
1 Eggplant
2 onions
3 Tbsps olive oil
2 Bell pepper
200 grams button Mushroom
6 Tomatoes
150 grams Mozzarella
salt
freshly ground peppers
Basil
How healthy are the main ingredients?
Mozzarellaolive oilEggplantonionTomatosalt

Preparation steps

1.

Boil the pasta in plenty of salted water until al dente. Drain, rinse and drain again.

2.

Cut the eggplant in half and then cut into slices. Season with a little salt and let stand for 30 minutes.

3.

Rinse and trim the bell peppers, remove the seeds and cut into cubes.

4.

Trim the mushrooms and cut into slices.

5.

Blanch and peel the tomatoes, quarter, remove the seeds and cut into strips.

6.

Peel the onions, cut into small cubes and sweat in some olive oil, along with the bell peppers and mushrooms. Season with salt and pepper and cook for about 5 minutes. Remove from the heat and stir in the tomatoes.

7.

Rinse the eggplant slices and blot dry. Place in a greased baking dish with layers of pasta and vegetables. Top with diced mozzarella.

8.

Bake in the oven at 180ºC (approximately 350ºF) for about 20 minutes.

Serve garnished with basil leaves.