Roasted aubergine, courgette and macaroni bake

Name: Roasted aubergine, courgette and macaroni bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 aubergine, 1 cm cubes; 1 courgette, 1cm cubes; 1 teaspoon sea salt flakes; 3 tablespoons olive oil; 300g macaroni; 2 400g tins of chopped tomatoes; 150g Boursin cheese; 40g Panko breadcrumbs

3 steps

Prep:10minCook:30min

Updated at: Thu, 17 Aug 2023 05:32:13 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories610.8 kcal (31%)

Total Fat26.2 g (37%)

Carbs79.4 g (31%)

Sugars13.4 g (15%)

Protein17.4 g (35%)

Sodium1031 mg (52%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 teaspoonsea salt flakes

3 tablespoonsolive oil

300gmacaroni

2 x 400gchopped tomatoes

tins

150gBoursin cheese

40gpanko breadcrumbs

Instructions

Step 1

Preheat oven to 210’C fan. Get a pan of salted water ready. Put aubergines, courgettes, sea salt and 1 tablespoon olive oil into roasting tin. Mix and then put in oven for 10 mins.

Step 2

Cook pasta for 10 mins. Drain well. Stir into the roasting tin along with the tomatoes and another tablespoon of olive oil. Reduce temp to 200’C fan.

Step 3

Scatter the Boursin over the bake with the breadcrumbs. Drizzle with one tablespoon of olive oil. Bake in oven 15-20 mins until crisp and golden brown.