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Tortellini moussaka
Tortellini moussaka
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Prep Time:
22 minutes
Cook Time:
46 minutes
Total Time:
68 minutes
Freeze this tasty pasta for quick veal dinner!
Ingredients:
  • 2 medium eggplant
  • Rice bran oil spray
  • 1 bunch English spinach, trimmed, washed
  • 625g packet fresh veal tortellini pasta
  • 400g bottle tomato pasta sauce
  • 250.00 ml Greek Style Yoghurt
  • 1 egg
  • 125.00 ml grated tasty cheese
  • Pinch mild paprika
  • Green salad, to serve
Instructions:
  • Preheat the grill to medium heat. Slice the eggplant lengthways into 1cm slices. Lightly grease a large baking tray. Place half of the eggplant slices in a single layer on the tray. Spray them with oil and grill for 6 minutes, flipping halfway through, until they are golden and tender. Transfer to a large plate and repeat with the remaining eggplant slices.
  • Preheat oven to 190°C/170°C fan-forced. Place spinach in a heatproof bowl, cover with boiling water, and let it sit for 2 minutes until wilted. Drain, cool, squeeze out excess moisture, and chop.
  • Boil pasta in a large pot of salted water until tender according to packet instructions. Drain the pasta.
  • Begin by delicately spreading one-third of the tantalizing pasta sauce over the bottom of a 6 cup-capacity oval baking dish. Next, artfully layer half of the delectable pasta and half of the savory eggplant over the sauce. Then, generously top with half of the remaining sauce, the rest of the pasta, and the remaining eggplant. Finally, elegantly spread the last of the sauce on top and finish with a generous layer of fresh spinach.
  • Combine yoghurt and egg in a bowl, then season with salt and pepper. Spread over spinach, sprinkle with cheese, and dust with paprika. Bake for 30 minutes or until golden and set on top. Serve with salad.

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