Pasta-touille
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 509.3
- Total Fat: 12.5 g
- Cholesterol: 46.6 mg
- Sodium: 584.2 mg
- Total Carbs: 76.0 g
- Dietary Fiber: 13.7 g
- Protein: 28.1 g
View full nutritional breakdown of Pasta-touille calories by ingredient
Introduction
Pictures don't do this Pasta-touille justice. TONS of vegetables, lentils, pasta and a teeny bit of skinless chicken breast is laced with chevre and fresh mozzarella cheese before baking to glorious perfection. Come hungry! Pictures don't do this Pasta-touille justice. TONS of vegetables, lentils, pasta and a teeny bit of skinless chicken breast is laced with chevre and fresh mozzarella cheese before baking to glorious perfection. Come hungry!Number of Servings: 10
Ingredients
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5 cups cubed, unpeeled eggplant (about 2 medium-large)
1 cup dry red lentils or dry split peas
1 ½ cups water
1 ½ 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
½ tsp fennel seeds
½ tsp paprika
½ tsp salt
1 ½ cups diced cooked chicken
1 ½ 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 chèvre, 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.
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.