australian

Chickpea and Roasted Capsicum Pasta Bake

Name: Chickpea and Roasted Capsicum Pasta Bake
Yield: 1 serving
Cuisine: australian
Ingredients: 60 g short pasta (dry); 120 g canned chickpeas, drained and rinsed; 84 g roasted red capsicum (jarred), sliced; 141 g tomato passata; 39 g mozzarella cheese, grated; 7 g olive oil; 0.7 g dried oregano; 4 g garlic, minced; 1 g salt; 0.7 g black pepper

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

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

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

short pasta (dry)
Heat oven to 210 C. Cook pasta in salted water until just shy of al dente; drain.
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.
short pasta (dry)mozzarella cheese
Stir in pasta, then top with mozzarella.
Bake 12-15 minutes until bubbling and browned at the edges.
Rest 2 minutes and serve.