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Chickpea and Roasted Capsicum Pasta Bake

This roasted dish pairs short pasta with canned chickpeas, drained and rinsed, roasted red capsicum, sliced and tomato passata. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

30 g Protein
91 g Carbohydrates
19 g Fat
15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 60g short pasta (dry) 223 kcal
  • 120g canned chickpeas, drained and rinsed 197 kcal
  • 84g roasted red capsicum (jarred), sliced 26 kcal
  • 141g tomato passata 25 kcal
  • 39g mozzarella cheese, grated 109 kcal
  • 7g olive oil 62 kcal
  • 1g dried oregano 2 kcal
  • 4g garlic, minced 6 kcal
  • 1g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. short pasta (dry)
    Heat oven to 210 C. Cook pasta in salted water until just shy of al dente; drain.
  2. canned chickpeasroasted red capsicum (jarred)tomato passataolive oildried oreganosaltblack pepper
    In a baking dish, mix roasted capsicum, chickpeas, tomato passata, olive oil, and oregano. Season with salt and black pepper.
  3. short pasta (dry)mozzarella cheese
    Stir in pasta, then top with mozzarella.
  4. Bake 12-15 minutes until bubbling and browned at the edges.
  5. Rest 2 minutes and serve.

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