Pasta-touille

Name: Pasta-touille Recipe
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 10
Ingredients: 5 cups cubed unpeeled eggplant (about 2 medium-large); 1 cup dry red lentils or dry split peas; 1 � cups water; 1 � cups marinara sauce; 1 (28 oz) can no-salt-added diced tomatoes undrained; 2 tbsp no-salt-added tomato paste; 5 cloves garlic finely chopped; 1 tbsp minced dried onion; 1 tsp dried parsley; 1 tsp dried basil; � tsp fennel seeds; � tsp paprika; � tsp salt; 1 � cups diced cooked chicken; 1 � lbs short-cut whole grain pasta; 4 medium zucchini spiralized; 2 (7 oz) jars roasted red bell pepper slices drained; 10.5 oz fresh mozzarella torn into small pieces; 5 oz ch�vre crumbled

Minutes to Prepare: 50
Minutes to Cook: 40

Number of Servings: 10

Ingredients

5 cups cubed, unpeeled eggplant (about 2 medium-large)1 cup dry red lentils or dry split peas1 � cups water1 � cups marinara sauce1 (28 oz) can no-salt-added diced tomatoes, undrained2 tbsp no-salt-added tomato paste5 cloves garlic, finely chopped1 tbsp minced dried onion1 tsp dried parsley1 tsp dried basil� tsp fennel seeds� tsp paprika� tsp salt1 � cups diced cooked chicken1 � lbs short-cut whole grain pasta4 medium zucchini, spiralized2 (7 oz) jars roasted red bell pepper slices, drained10.5 oz fresh mozzarella, torn into small pieces5 oz ch�vre, crumbled

Directions

Eggplant:
Heat the oven to 425�F and line a rimmed baking sheet with parchment.
Spread out the eggplant cubes and mist with spray oil.
Roast for 25 minutes, stirring halfway through. Remove and set aside.
Reduce oven to 350�F.

Sauce:
Combine lentils and water in a large pot.
Bring to the boil, then turn down and simmer, covered, 15 minutes, stirring occasionally.
Stir in marinara, diced tomatoes, tomato paste, garlic, dried onion, parsley, basil, fennel, paprika, salt and chicken. Simmer, stirring occasionally, for 10 minutes.

Pasta and Assembly:
Coat a large casserole dish or Dutch oven with cooking spray.
Cook the pasta 3 minutes shy of al dente, drain and transfer to the Dutch oven.
Stir in the zucchini, pepper slices, eggplant, half the mozzarella and chevre, and all the sauce.
Tope with remaining cheese.
Bake, uncovered, 30 minutes or until bubbly around edges and cheese is melted.
Broil for 5 minutes until cheese is browned.

Serving Size: Makes 10 hearty portions

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving