Eggplant & Chickpea Baked Pasta

Eggplant & Chickpea Baked Pasta

Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.

From EatingWell: January/February 2011
Yield: 4 servings, about 1 2/3 cups each
Active Time: 20 minutes
Total Time: 50 minutes

Ingredients

  1. 8 ounces whole-wheat fusilli
  2. 1/2 cup coarse dry whole-wheat breadcrumbs (see Note)
  3. 1 tablespoon extra-virgin olive oil
  4. 3 cups Eggplant & Chickpea Stew (recipe follows)
  5. 1 cup crumbled feta cheese
  6. 1/2 cup chopped fresh mint or basil, divided
  7. 2 tablespoons lemon juice

Preparation

  1. Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
  3. Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, 1/4 cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.
  4. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).

Tips & Notes

This Recipe Calls For:

Nutrition

Nutrition Per Serving: 496 calories; 17 g fat (7 g sat, 7 g mono); 33 mg cholesterol; 71 g carbohydrates; 21 g protein; 13 g fiber; 686 mg sodium; 612 mg potassium.

Nutrition Bonus: Iron (33% daily value), Folate (30% dv), Calcium (28% dv), Vitamin C (26% dv), Magnesium (25% dv), Zinc (22% dv), Potassium (17% dv), Vitamin A (16% dv)

4 1/2 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 high-fat meat, 2 fat