Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 271.9
- Total Fat: 9.0 g
- Cholesterol: 22.5 mg
- Sodium: 336.5 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 7.5 g
- Protein: 16.0 g
View full nutritional breakdown of Pasta Pie calories by ingredient
Pasta Pie
Submitted by: JENNIW70Introduction
Came up with this to use up leftovers. Measurements are approximate. I used tomatoes and eggplant from my garden that I had frozen. For the vegetarian option, skip the bacon. Came up with this to use up leftovers. Measurements are approximate. I used tomatoes and eggplant from my garden that I had frozen. For the vegetarian option, skip the bacon.Number of Servings: 2
Ingredients
-
1 cup leftover cooked pasta (or more -- 1c is reflected in nutrition info)
2 cups cubed eggplant
2 cups tomatoes
3 slices ready-cooked bacon
seasoning of your choice -- I used italian seasoning and extra basil
1/2 cup shredded mozzarella cheese
Directions
Spray a small oven-proof dish with cooking spray. Preheat oven to 350 degrees. Pour cooked pasta into it and spread over the bottom and sides of the dish, if possible.
Add eggplant, tomatoes, bacon (if vegetarian, skip bacon) in layers over the pasta. Can add additional tomato sauce or paste if desired
Season according to taste. Sprinkle cheese over top.
Bake for approx. 20 minutes or until warmed through and veggies are tender.
Serving Size: Two 1-2 cup servings (depending on size of small dish)
Number of Servings: 2
Recipe submitted by SparkPeople user JENNIW70.
Add eggplant, tomatoes, bacon (if vegetarian, skip bacon) in layers over the pasta. Can add additional tomato sauce or paste if desired
Season according to taste. Sprinkle cheese over top.
Bake for approx. 20 minutes or until warmed through and veggies are tender.
Serving Size: Two 1-2 cup servings (depending on size of small dish)
Number of Servings: 2
Recipe submitted by SparkPeople user JENNIW70.
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