Baked Pasta with Sundried Tomatoes Spinach and Mozzarella

Food & Nutrition

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1 SERVES

15 MIN PREP

25 MIN COOKING

319 CAL/SERVE

INGREDIENTS

1g Olive Oil Spray
50g Wholemeal Pasta
75g Mushrooms, thinly sliced
1/4 Leek (32g), trimmed & thinly sliced
1 Cloves Garlic (3g), crushed
1/2 Cups Passata (125g)
10g Sundried Tomato, thinly sliced
25g Baby Spinach
15g Reduced Fat Mozzarella, grated

METHOD

Preheat oven to 180°C and lightly spray a 2 cup (500ml) capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling water following packet directions. Drain.
Meanwhile, spray a 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.
Add passata, simmer for 2 minutes, then add pasta, sun-dried tomatoes and spinach. Stir until spinach has just wilted. Spoon mixture into prepared dish and sprinkle mozzarella over.
Bake for 15 minutes or until cheese is golden and bubbling.

Nutritional Information Per Serve*

Calories 319 // Protein 17.1g // Fat Total 6.0g // Fat Saturated 2.1g // Carbohydrates 44.5g // Sugars 12.4g // Sodium 380.6mg // Dietary Fibre 10.8g

High in Protein

High in Fibre

Low In Fat

Low In Sodium

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