Pasta and Vegetable Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 893 mg | (22 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 14 ozs tubular pasta
- salt
- 8 Tomatoes
- 1 onion
- 1 garlic clove
- 1 Eggplant
- 1 carrot
- 1 stalk Celery
- 3 Tbsps olive oil
- 1 Tbsp Tomato paste
- 3 ½ ozs Red wine
- Chili powder
- 4 Tbsps White bread crumbs
- 3 Tbsps grated Parmesan
- freshly cut Basil (for garnish)
Preparation steps
Cook the pasta in salted water until al dente. Remove and drain.
Scald the tomatoes, peel, quarter, core and dice.
Peel and finely chop the onion and garlic. Rinse and chop the eggplant. Peel and finely chop the carrot. Rinse and cube the celery.
Cook the onion, garlic, eggplant, carrot, and celery in 1 tablespoon of hot oil in an ovenproof pan. Add the tomato paste and puree, then add the wine. Add the tomatoes and let simmer for 10 minutes until slightly creamy. Season with salt and chili powder.
Preheat the oven broiler.
Mix the pasta into the sauce and remove from the heat. Mix the breadcrumbs with parmesan and spread thickly over the pasta dish. Drizzle with the remaining oil. Cook under the broiler for 5-10 minutes until golden.
Serve garnished with basil.
