Monthly Recipe November 2014

Mediterranean Pasta Pie


Preparation Time: 10 Mins

Cooking Time: 45 Mins

Serves 2 (as a main)


Cooking spray

100g dried spaghetti or gluten-free pasta, broken into smaller pieces

½ tsp olive oil

150g extra-lean beef mince

1 clove garlic, finely Chopped

1 small red capsicum, chopped

200g eggplant, diced

2x 50g eggs, lightly whisked

20g finely grated parmesan

Freshly ground black pepper, to season

35g (1 ½ cups) rocket leaves, to serve

2 lemon wedges, to serve


1 Preheat oven to 190C (fan-forced). Spray an 18cm (base Measurement) round cake tin with cooking spray. Line base and sides with baking paper.


2 Cook Pasta in a small saucepan of boiling water, following pack instructions or until al dente. Drain and rinse under cold water. Transfer to a large bowl.


3 Meanwhile, heat oil in a medium non-stick frying pan over a medium-high heat. Add mince, garlic, capsicum and eggplant. Cook, stirring often, for 4-5 minutes or until mince is browned and vegetables begin to soften. Add mince mixture to pasta and toss to combine. Set aside for 10 minutes to cool slightly.


4 Add egg and parmesan to pasta mixture. Season with pepper and stir until combined. Spoon mixture into prepared tin and press down firmly. Bake for 25-30 minutes or until set and golden brown.


5 Cut Pie into pieces and divide between serving plates. Serve with rocket leaves and lemon wedges.


Recipe from the Better Homes and Gardens Diabetic Living Nov/Dec 2014 Issue 54