Recipes

Melt in your mouth and full of veggies this oven baked pasta full is the comfort food of the day.  Inspired by a fave cookbook from Chef David Rocco, but veggie boosted to become a #dietitanapproved recipe. Here is how I made it:

👉Ingredients

• 1/2 lb (250g) rigatoni pasta ;
• 3 tbsp (45 mL)  olive oil,
• 1 large eggplant cut in small cubes ,
• 1 leek sliced, 1 cup frozen spinach (150g) ;
• 15 each – black olives & sundried tomatoes chopped,
• 1 bottle (675 ml) tomato purée,
• 1/2 lb (250 g) mozzarella cheese grated.
• Hot pepper flakes (optional)

👉Method

1. Cook pasta according to package direction (reserve 1/2 cup pasta water).
2. In a pot heat olive oil, sautée leek, garlic; add eggplant & spinach cook for 10 min. Add tomato purée & cheese. (Rinse purée bottle w reserved pasta water & add to pot) Mix in cooked pasta & transfer the whole mixture to a shallow baking dish.
3. Bake 20 min @ 400F.Serves 6. What’s your favourite pasta dish? #morethanfood #dietitiansarekey #cook #familymeals