Baked Vegetable Penne
Servings : 6
Ingredients
- 250 g Loprofin Penne
- ¼ cup olive oil
- 1 medium eggplant, chopped into small cubes
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, crushed
- 400 g can diced tomatoes
- 1 tbsp tomato paste
- Salt and pepper
- 1 tbsp lemon zest
- 1 cup vegetable stock
- 100 g low protein cheese, grated
- 4 tomatoes, sliced
- Dried herbs
White Sauce:
- 25 g butter
- 2 tbsp Loprofin Baking Mix
- 1 cup Loprofin Sno-Pro or Milupa-lp-Drink
- Salt and pepper
- Pinch of nutmeg
Method
- Preheat oven to 180°C.
- In a large saucepan bring 1L water to the boil and add 1 tsp salt and 1 tbsp oil. Once boiling, add pasta and cook for 8 minutes (slightly undercooked), stirring occasionally.
- Drain pasta and rinse with boiling water. Leave to the side.
- Heat half the oil in a large pan. Add the eggplant and fry for 8 minutes, stirring until golden. Remove and transfer to paper towel to drain.
- Add the celery and carrot to the pan and cook, adding more oil if required, for 8 minutes. Remove from pan.
- Add remaining oil to pan and add the onion and garlic, stirring for 1 minute.
- Add the tomato paste and diced tomatoes and stir through.
- Add the vegetables back into the pan and stir through the tomato mixture. Mix in the lemon zest and salt and pepper.
- Add in the vegetable stock and pasta and stir to combine.
- To make the white sauce, in a saucepan, melt the butter over low heat. Add the baking mix and stir over low heat until combined.
- Using a whisk, stir in the Sno-Pro gradually. Bring to the boil while stirring, until sauces thickens.
- Season with salt and pepper and mix through nutmeg.
- In a baking dish, layer the pasta mixture, followed by a small amount of white sauce until all is used.
- Sprinkle grated cheese over the top, and cover with sliced tomatoes and a sprinkle of dried herbs.
- Bake for 45 minutes until crispy. Allow to rest for 10 minutes before serving.
