Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

Arrow
Printer

Baked Pasta with Sundried Tomatoes, Spinach & Mozzarella

Thursday, October 03, 2019
timer
Total time
40 minutes
watch_later
Preparation time
10 minutes
pie_chart
Portions
2
Ingredients
or1 gram of olive oil spray
or220 grams of pasta, whole-wheat, cooked
or150 grams of mushrooms, white, sliced
or1/2 leek, trimmed and thinly sliced
or1 clove of garlic, crushed (3 g)
or1 cup passata (250g)
or20 grams of sun-dried tomatoes, thinly sliced
or50 grams of baby spinach
or25 grams of reduced fat mozzarella, grated
Preparation
1.
Preheat oven to 180 C and lightly spray a 1 litre capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling water following packet directions. drain
2.
Meanwhile, spray large frying pan with oil and heat over medium high heat. Cook mushrooms and leek, stirring occasionally for 5 minutes or until soft and lightly golden. Add garlic and cook for 30 seconds, until fragrant.
3.
Add passata, simmer for 2 minutes, then add pasta, sun-dried tomatoes and spinach. Stir until spinach has just wilted. Spoon mixture into prepped dish and sprinkle mozzarella over.
4.
Bake for 15 minutes or until cheese is golden and bubbling. Divide between plates.
Nutritional information
Per 100 gPer portion (382 g)% DRI
Energy80 kcal304 kcal15 %
Fat1 g5 g8 %
Fatty acids, total saturated0 g2 g9 %
Cholesterol1 mg2 mg1 %
Sodium133 mg508 mg21 %
Carbohydrate14 g55 g18 %
Sugars1 g3 gremove
Fiber2 g7 g27 %
Protein4 g16 gremove