Veggie & tomato pesto bolognese bake with feta crumble
Appliance/Function:
Equipment
- 1 Baking dish
- 1 Small bowl
- 1 Frypan
Ingredients
- oil spray
Crumble
- ½ cup panko breadcrumbs or gluten-free breadcrumbs
- 50 g feta
- 1 tbsp Italian herbs
Pasta
- 250 g pasta or gluten-free pasta
- 1 tbsp olive oil
Sauce
- 4 cloves garlic
- 1 red onion
- 1 red capsicum
- 1 cup baby spinach
- 400 g brown lentils canned
- 1 tbsp olive oil
- 1 tsp honey
- 1 tbsp Italian herbs
- 400 g Italian chopped tomatoes
- 135 g tomato pesto or similar
Instructions
Before you start
- Bring a large pot of salted hot tap water to a boil. Spray a baking dish with oil spray.
Make feta crumble
- In a medium-sized bowl combine ½ cup panko breadcrumbs 50 g feta and 1 tbsp Italian herbs. Using clean hands, use your fingers to massage into a fine crumble. Set aside.
Cook pasta
- Add 250 g pasta and 1 tbsp olive oil to the pot of boiling water and cook according to packet directions.
Start bolognese sauce
- Peel and mince 4 cloves garlic. Peel and finely slice 1 red onion. Finely dice 1 red capsicum. Roughly chop 1 cup baby spinach. Drain and rinse 400 g brown lentils. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add the garlic and onion and cook for 2-3 minutes, until softened.
Finish bolognese sauce
- Then add the capsicum, lentils, 1 tsp honey, 1 tbsp Italian herbs, 400 g Italian chopped tomatoes and cook for 5 minutes, until slightly reduced. Then stir through the spinach and 135 g tomato pesto.
Bake bolognese
- Preheat the oven grill. Transfer pasta and bolognese sauce to the prepared baking dish and gently stir to combine. Sprinkle over the feta crumble and grill in the oven for 5 minutes, or until golden.
To serve
- Divide the veggie & tomato pesto bolognese bake with feta crumble between plates.
Nutrition
Calories: 584kcal | Carbohydrates: 91g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 669mg | Potassium: 912mg | Fiber: 15g | Sugar: 13g | Calcium: 234mg | Iron: 7mg