Stuffed Vegetable Gratin

Delicious and healthy, this Italian pasta dish features a fragrant tomato sauce packed with finely chopped vegetables and a 'pesto' made from basil and Parmesan cheese (without nuts). I mix al dente cooked rigatoni pasta with this sauce, then top it with a layer of Parmesan cheese and mozzarella. I bake this pasta in the oven until it develops a crispy crust.

Aubergine, courgette, tomatoes, red and green bell peppers, white onion, garlic, fresh basil, oregano, thyme, marjoram, mozzarella, Parmesan cheese, rigatoni pasta, tomato purée, sunflower oil.

Allergens: gluten, koemelk, lactose.

Microwave

Heat the gratin loosely covered for 3-4 minutes (1 person) to 5-6 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the gratin covered with an ovenproof plate or aluminium foil for 10-15 minutes (1 person) to 20 minutes (2 or more persons) and then uncovered for an additional 5 minutes to gratin.

Energy103,53 kcal

Protein4,78 g

Fat2,92 g

of which saturated1,04 g

Carbohydrates13,27 g

Dietary fibre1,83 g

Salt0,15 g

Average weight: 275 g