Italian Turkey and Tomato Basil Eggplant Roll Pasta Bake.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked pasta dish layered with spaghetti, ground chicken, eggplant, tomato-basil sauce, red wine, and melted mozzarella and Parmesan. Hearty and aromatic, this is an Italian-inspired weeknight meal.
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Nutrition & ingredients
Ingredients
serves 6- 3/4 pound angel hair pasta
- 1/4 cup basil pesto
- 2 large eggplants, cut lengthwise into thin slices
- 4 tablespoons olive oil
- salt + pepper (to taste)
- 1 pound lean ground turkey or ground chicken
- 2 cloves garlic (minced or grated)
- 1 1/2 cups cherry tomatoes or sub 1 (14 ounce) can san marzano tomatoes
- 1/4 cup tomato paste
- 1 cup red wine
- 1 cup milk (may sub water if in a pinch)
- 1/4 cup fresh mixed Italian herbs (I use basil oregano + thyme)
- 1 teaspoon crushed red pepper flakes
- 1/4 cup grated parmesan cheese
- 8 ounces whole milk ricotta cheese
- 4 ounces mozzarella cheese (sliced)
- fresh parsley + basil (for serving)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 563mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 734mg
- Calcium
- 351mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 563MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.