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Cheesy Baked Pasta with Eggplant and Artichokes
THE COMFORT OF COOKING13Ingredients
70Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- nonstick cooking spray
- 5 Tbsp. extra-virgin olive oil
- 1/2 eggplant (medium, cut into cubes)
- 1 cup whole wheat pasta (rotini, penne, farfalle or ziti work best)
- 1/2 yellow onion (medium, diced)
- 3 garlic cloves (minced)
- 6 oz. artichoke hearts (roughly chopped)
- 2 cups pasta sauce
- 1/2 tsp. dried oregano (chopped)
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 cups shredded mozzarella (Sargento®, & Provolone Cheese, divided)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium970mg40% |
| Potassium750mg21% |
| Protein14g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber10g40% |
| Sugars14g |
| Vitamin A25% |
| Vitamin C15% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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