Grilled Pasta Casserole

This Grilled Pasta Casserole is a hearty, vegetarian twist on classic Italian baked pasta. It features tender eggplant slices grilled until charred and smoky, paired with a creamy ricotta and lentil filling. The dish is assembled with rich tomato sauce and baked until bubbly, then finished under the grill for a deliciously crisp, golden top. It&# 226;ÂÂs a comforting meal that balances earthy vegetables with savory cheese, making it perfect for a cozy weeknight dinner or a potluck contribution. The flavors deepen as it bakes, offering a satisfying texture contrast between the soft pasta and the crunchy crust. Simple to prepare with pantry staples, this casserole serves a crowd and tastes even better the next day.

Cooking Method: Baking, Grilling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 102.1

Dietary: Vegetarian

Description

This Grilled Pasta Casserole is a hearty, vegetarian twist on classic Italian baked pasta. It features tender eggplant slices grilled until charred and smoky, paired with a creamy ricotta and lentil filling. The dish is assembled with rich tomato sauce and baked until bubbly, then finished under the grill for a deliciously crisp, golden top. It&# 226;ÂÂs a comforting meal that balances earthy vegetables with savory cheese, making it perfect for a cozy weeknight dinner or a potluck contribution. The flavors deepen as it bakes, offering a satisfying texture contrast between the soft pasta and the crunchy crust. Simple to prepare with pantry staples, this casserole serves a crowd and tastes even better the next day.

Ingredients

1 tablespoon Chopped flat-leaf parsley
1 medium Eggplant (aubergine)
2 cups Cooked lentils
1 cup Ricotta cheese
3 cups Pasta sauce (tomato basil)
4 sheets Cannelloni pasta tubes

Directions

1
Preheat the oven to 220ÃÂ°C (428ÃÂ°F (392ÃÂ°F)) (200ÃÂ°C fan-forced) and grease a 2-litre rectangular ovenproof dish.
2
Cut the eggplant into 4 equal lengthwise slices and grill them for 1 minute each side until charred and tender.
3
In a bowl, combine the ricotta cheese, cooked lentils, and half of the chopped flat-leaf parsley.
4
Spoon 1/4 cup of pasta sauce into the base of the prepared dish.
5
Place the grilled eggplant slices into the dish, spoon the ricotta mixture over them, and cover with remaining sauce.
6
Bake for 30 minutes, then switch to the grill setting for 5 minutes to brown the top.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 102.1kcal

% Daily Value *
Total Fat 5.3g9%
Saturated Fat 3.4g17%
Cholesterol 22.0mg8%
Sodium 38.4mg2%
Total Carbohydrate 9.5g4%
Dietary Fiber 1.7g7%
Sugars 7.9g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Nutrition per serving: 5.3g fat (3.4g sat); 22mg cholesterol; 38.4mg sodium; 9.5g carbohydrate; 1.7g fibre; 7.9g sugars; 5.4g protein.

For extra flavor, sprinkle with grated parmesan cheese before grilling the top.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: grilled pasta, eggplant casserole, ricotta lentil, vegetarian main, italian bake, stuffed cannelloni, smoky eggplant, tomato sauce, comfort food, weeknight dinner, oven baked, herb pasta

Read it online: https://www.chefs-mate.com/recipe/grilled-pasta-casserole-3/