Ratatouille and Pasta

What could be more comforting than a good pasta meal, especially at this time of the year? So here’s a simple oven-baked pasta recipe covered with a delicious ratatouille. Bon appétit!

6 servings
439 calories / 61 g carbs / 14 g fat / 24 g proteins / 11 g fiber

Ingredients
275 g whole wheat rotini pasta
227 g lean ground veal
1 onion, chopped
2 garlic cloves, chopped
5 ml (1 teaspoon) olive oil
500 ml (2 cups) tomato sauce
2 zucchinis, sliced
½ eggplant, sliced
3 tomatoes, sliced
125 ml (1/2 cup) Parmesan, grated
60 ml (1/4 cup) plain breadcrumbs
5 ml (1 teaspoon) thyme (fresh or dried)
Salt and pepper, to taste

Apple and cranberries salad
1 ½ liters (6 cups) green lettuce
1 apple, sliced
45 ml (3 tablespoons) dried cranberries
30 ml (2 tablespoons) sliced almonds
45 ml (3 tablespoons) olive oil
30 ml (2 tablespoons) cider vinegar
Salt and pepper, to taste

Directions

1. Preheat oven to 190 °C (375 °F).
2. Cook the pasta according to directions. Make sure not to overcook them, as cooking will continue when they are baked in the oven. Drain and set aside.
3. In a pan, cook the veal, onions, and garlic in olive oil for 8 minutes oven medium-low heat.
4. Put the pasta in an ovenproof dish, and mix with the previously cooked veal, onions, and garlic. Add tomato sauce and mix well. Cover with the sliced zucchinis, eggplant, and tomatoes, overlapping the slices over the whole length of the dish.
5. Sprinkle with Parmesan, breadcrumbs, and thyme. Add salt and pepper.
6. Bake for 45 minutes.

Sophie Blais

Ratatouille and Pasta is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2013