Tortellini Moussaka

Keep this delicious pasta on hand in the freezer for a super-fast veal meal deal!

The ingredient of Tortellini Moussaka

• 2 medium eggplant
• rice bran oil spray
• 1 bunch english spinach trimmed washed
• 625g packet fresh veal tortellini pasta
• 400g bottle tomato pasta sauce
• 1 cup tamar valley greek style yoghurt
• 1 egg
• 1 2 cup grated tasty cheese
• pinch mild paprika
• green salad to serve

The Instruction of tortellini moussaka

• preheat grill on medium cut eggplant lengthways into 1cm slices lightly grease a large baking tray arrange half the eggplant in a single layer on tray spray with oil grill for 6 minutes turning halfway through cooking or until golden and tender transfer to a large plate repeat with remaining eggplant
• preheat oven to 190u00b0c 170u00b0c fan forced place spinach in a heatproof bowl cover with boiling water stand for 2 minutes or until leaves have wilted drain cool squeeze out excess moisture chop
• cook pasta in a large saucepan of boiling salted water following packet directions until tender drain
• spread one third pasta sauce over base of a 6 cup capacity oval baking dish layer half the pasta and half the eggplant over sauce top with half the remaining sauce remaining pasta and eggplant spread with remaining sauce top with spinach
• whisk yoghurt and egg together in a bowl season with salt and pepper spread over spinach sprinkle with cheese dust with paprika bake for 30 minutes or until golden and top set serve with salad

Nutritions of Tortellini Moussaka

fatContent: 502 617 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 55 grams carbohydrates
fibreContent: 19 grams sugar
proteinContent: n a
cholesterolContent: 24 grams protein
sodiumContent: 99 milligrams cholesterol

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