Vegan Baked Pasta

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.7
  • Total Fat: 10.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 441.3 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 6.2 g
  • Protein: 23.8 g

View full nutritional breakdown of Vegan Baked Pasta calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 4

Ingredients


    2 teaspoons Olive oil
    1/2 teaspoon Garlic, minced
    1 medium Onion, diced
    1 Eggplant, peeled and diced
    1/4 cup Tomato pasta sauce
    6 ounces Penne pasta (dry)
    1 Tomato, chopped
    8oz soy cheese, grated


Directions

Heat the oil in a heavy pan. Add the garlic and onion. Cook for 4 minutes over medium heat. Add the eggplant and cook until soft. Add the tomato sauce. Simmer for 10 minutes. Set aside. Add the pasta to boiling water and cook until tender (about 7-10 minutes). Drain and rinse with cold water. Add the pasta to a casserole dish. Cover with the eggplant & onion sauce. Top with the chopped tomato and soy sauce. Cover. Bake at 375 for 15 minutes

Number of Servings: 4

Recipe submitted by SparkPeople user MOONLIT.

Rate This Recipe