New!
Oven pasta with eggplant & cottage cheese spinach
Oven pasta with eggplant & cottage cheese spinach
774kcal Per person
40g Protein
77g Carbs
34g Fat
16g Fiber
Ingredients
- 3 ounces penne, whole wheat (84 g)
- ½ cup water (119 ml)
- ½ cube vegetable bouillon
- 1 eggplant
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon tomato paste (20 g)
- 1 teaspoon Italian seasoning (2 g)
- 6 ounces diced tomatoes (168 g)
- 4 ounces spinach (112 g)
- 3 ounces cottage cheese, 4% milkfat (84 g)
- 1 ounce Parmesan cheese (28 g)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Cook the penne in a large pot of salted water for about half the time listed on the package, usually 4–5 minutes. Drain and set aside.
- Bring the water to a boil and dissolve the bouillon cube to make broth.
- Slice the eggplant into thin rounds and finely chop the garlic. Heat half the oil in a pan over medium heat and cook the eggplant until soft and lightly browned, about 3–5 minutes per side. Remove from the pan and set aside.
- In the same pan, sauté the garlic for about 1 minute. Stir in the tomato paste and Italian herbs, and cook for another minute. Add the diced tomatoes and broth, then simmer for 3–5 minutes. Season with salt and pepper.
- Stir the pasta into the sauce.
- Heat the remaining oil in a skillet and cook the spinach until wilted. Drain in a colander and press out the excess moisture with the back of a spoon. Transfer to a bowl and stir in the cottage cheese.
- In a baking dish, layer the ingredients: start with pasta and sauce, then eggplant, followed by the spinach and cottage cheese mixture. Repeat until all ingredients are used, finishing with a layer of the spinach and cottage cheese.
- Sprinkle the top with cheese and bake for 15 minutes, or until golden and bubbling. Serve warm.
Requisites:
- Oven dish
Tip van FitChef
Top the dish with fresh basil for a light, sweet aroma and fresh herb flavor.
