Three-Cheese Veggie Bake
with Garlicky Penne- Milk
- Wheat
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
Eggplant, zucchini and portobello mushrooms are roasted and layered with three cheeses for this dish. Served with garlicky penne pasta, this is comfort food at its finest. Ingredients: Eggplant • Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Portabello mushroom • Zucchini • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parsley • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
1 unit(s)
Eggplant
2 unit(s)
Portobello Mushroom
1 unit(s)
Zucchini
100 g
Ricotta Cheese
(Contains: Milk)
1.5 cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
½ tsp
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
170 g
Penne
(Contains: Wheat)
7 g
Parsley
1 unit(s)
Crushed Tomatoes with Garlic and Onion
½ tbsp
Italian Seasoning
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 tbsp
Garlic Spread
(May contain traces of: Milk, Sulphites, Soy)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high heat.
- Cut eggplant into 1/2-inch pieces.
- Cut zucchini into 1/2-inch pieces.
- Cut portobello into 1/4-inch slices.
- To an unilined baking sheet, arrange veggies, 2 tbsp (4 tbsp) oil, 1/2 tbsp (1 tbsp) Italian Seasoning, 1/2 tsp (1 tsp) garlic salt and pepper. Toss to combine. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Roast in middle of the oven, until softened, 8-10 min per side.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- To a medium bowl, add ricotta, half the mozzarella, half the parsley, 1/2 tsp (1 tsp) garlic salt and 1/8 tsp (1/4 tsp) pepper. Stir to combine.
- To the bottom of an 8X8 baking dish (NOTE: For 4 servings, use a 9x13-inch baking dish), add half the crushed tomatoes. Spread into an even layer.
- Top with half the veggies, then smooth into an even layer. Spoon ricotta mixture over top, spreading into an even layer. Top with remaining veggies, then top with remaining crushed tomatoes.
- Sprinkle remaining mozzarella and half the Parmesan over top. Roast in the middle of the oven, until warmed through and cheese is melted, 20-25 min.
- Meanwhile, to the boiling water, add penne. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Strain and return penne to the large pot, reducing heat to medium. Add garlic spread, then swirl the pan to melt.
- Add grated garlic. Cook, stirring constantly, until fragrant, 20 sec.
- Remove the pot from heat.
- Add penne and remaining parsley to the pot. Stir to coat penne. Season with salt and pepper.
- Divide garlicky penne between plates, then top with veggie bake.
