Prosciutto & Eggplant Rigatoni Bake Recipe
Recipe By Taste
Maybe it's the cheese all golden and melted on top, perhaps it's the general joy of pasta, but this pasta bake is a dinner winner.
4.4
15 Rating -
Rate
Non Vegdiet
1hr 5minstotal
15minsPrep
50minsCook
1hr 5m.total
15m.Prep
50m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Prosciutto & Eggplant Rigatoni Bake Recipe
- 75 gram Dried Rigatoni Pasta
- 15 milliliter Olive oil
- 1/4 Small eggplant, halved lengthways, thinly sliced
- 100 gram Can Diced Tomatoes
- 93.75 milliliter Passata
- 46.25 milliliter Massel chicken style liquid stock
- 25 gram Chargrilled capsicum, cut into 2cm thick strips
- 25 gram Prosciutto slices, halved crossways, halved again lengthways
Nutrition
value
value
432
calories per serving
24 g Fat22 g Protein62 g Carbs5 g FiberOther
Current Totals
- Fat24g
- Protein22g
- Carbs62g
- Fiber5g
MacroNutrients
- Carbs62g
- Protein22g
- Fiber5g
Fats
- Fat24g
Vitamins & Minerals
- Calcium90mg
- Iron2mg
- Vitamin A1008mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B942mcg
- Vitamin B12< 1mcg
- Vitamin C58mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium72mg
- Manganese< 1mg
- Phosphorus300mg
- Selenium11mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste