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My Mini Moussaka
- RECIPE MAKES: 4 Portions
- PREP TIME: 20 Minutes
- COOK TIME: 30 Minutes
Method
Step 1
Preheat oven to 200°C/fan 180°C/gas mark 6.
Step 2
Cook pasta according to packet instructions and drain.
Step 3
Steam aubergine until soft.
Step 4
Meanwhile heat oil then add onions, garlic, pepper, mushrooms and tomato purée, cover with a lid and cook on a low heat for 10 minutes.
Step 5
Cut the cooked aubergine into 2cm pieces and add to the vegetables along with chopped tomatoes, oregano, basil, water and cooked pasta. Cook for a further 2 minutes.
Step 6
Divide the mix between 4 small oven-proof dishes (10cm x 10cm) and sprinkle with Violife.
Step 7
Bake for 10-12 minutes.
This recipe is freezable!
Refer to labels for allergens and other product information.
Ingredients
- 50g Low protein anellini
- 100g Aubergine, sliced
- 2 tsp Oil
- 50g Onions, finely chopped
- ¼ Garlic clove, crushed
- 50g Red pepper, de-seeded & finely chopped
- 50g Mushrooms, sliced
- 1 tsp Tomato purée
- 100g Tomatoes, chopped
- 1 tsp Oregano, dried
- 1 tsp Basil, dried
- 50ml Water
- 50g Violife For Pizza mozzarella flavour, grated
