Bolognese baked veggie pasta

Bolognese vegetable baked pasta

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INGREDIENTS

250g vegetable pasta shells

1 cup vegetables(brocali, cauliflower,, carrots, beans)
oil spray or oil
2 cloves garlic, chopped
1 teaspoon gluten-free mixed herbs or basil
2 cups sliced mushrooms
1 onion, finely chopped
1 cup grated carrot
1/3 cup gluten-free semi-dried tomatoes
400g chopped tomatoes
1 teaspoon stock powder optional
1 teaspoon sugar
6 tablespoons low-fat plain yoghurt
1/4 cup grated reduced-fat cheese
3 tablespoons breadcrumbs (made from gluten-free bread)

Method

Step 1Cook pasta following packet directions.saute vegetables with garlic and basil. Add mushrooms, onion and carrot. Cook for a few more minutes.

Step 2Preheat oven to 180°C. Add all tomatoes, stock powder, sugar and and heat through. Bring to the boil and simmer for 10 minutes. Drain pasta and place in an ovenproof dish with vegetables from step 1 and 2.

Step 3Spoon yoghurt over bake. Sprinkle with cheese and breadcrumbs and bake at for 20-25 minutes until golden brown. Garnish with fresh parsley or coriander leves if you prefer.

NUTRITIONAL INFO: approximately

Kilojoules: 2,260kJ
Calories: 540cal
Protein: 28g
Total fat: 16g
Saturated fat: 5g
Carbohydrates: 60g
Sugars: 15g
Dietary fibre: 7g
Sodium: 350mg
Calcium: 170mg
Iron: 4.5mg and traces of folate, vit A and other elements and minerals.

For the healthy option I always use wheat pasta to avoid fortified maida in my diet.
Happy eating....!!!!!

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