Tomato and Ricotta ZENB Spaghetti Bake
SERVES 4
PREP TIME 15 minutes
COOK TIME 50 minutes
TOTAL TIME 65 minutes
NUTRITION FACTS
Serving Size: 480g
Servings: 4
Calories: 440
Amount per Serving* | % Daily Value | |
Total Fat | 17g | 22% |
Saturated Fat | 4.5g | 23% |
Trans Fat | 0g | |
Cholesterol | 15mg | 5% |
Sodium | 820mg | 36% |
Carbohydrates | 56g | 20% |
Dietary Fiber | 13g | 46% |
Total Sugar | 11g | |
Protein | 21g | |
Vitamin A | 15% | |
Vitamin C | 10% | |
Vitamin D | 0mcg | 0% |
Calcium | 279mg | 20% |
Iron | 4mg | 20% |
Potassium | 1241mg | 25% |
FEATURED IN RECIPE
![](http://zenb.com/cdn/shop/files/PastaVarietywithLinguineGREY_500x.jpg?v=1716931955)
ZENB Pasta Variety
Everyone needs an baked ZENB Spaghetti recipe that will make your toes curl in your favorite warm socks. Dish this up for a hearty bite that is low in calories.
INGREDIENTS
- 8 ounces ZENB Spaghetti Pasta made from 100% Yellow Peas, uncooked
- 2 teaspoons olive oil
- 1 small eggplant, cut into 1-inch pieces (about 4 cups)
- 2 cups cherry tomatoes, halved
- 1 small shallot, thinly sliced
- 2 cups no sugar added jarred tomato sauce
- 1/2 cup shredded Parmesan cheese
- 1/3 cup part-skim ricotta cheese
- 1/2 lemon, juiced
- 1/8 teaspoon salt
- 2 tablespoons chopped fresh basil
INSTRUCTIONS
1.Preheat oven to 400°F. Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.
2.Heat oil in large skillet on medium-high heat. Add eggplant; cook 3-4 minutes, stirring occasionally, until well-browned. Stir in tomatoes and shallots; cook 1-3 minutes until tomatoes burst. Stir in sauce, pasta and reserved pasta water. Cook 1-3 minutes, or until heated through. Spoon mixture into greased 13x9-inch baking dish. Sprinkle with Parmesan.
3.Bake; 20-30 minutes, or until cheese is melted, brown and bubbly. Combine ricotta, lemon juice and salt in medium bowl. Drop spoonfuls of ricotta mixture over pasta and sprinkle with basil.
Tasty Tips
Drizzle with truffle oil before serving for an ultra-decadent dish.
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