A hearty pasta bake at 300 calories. Aubergine, spinach, and a spiced tomato sauce under golden melted cheddar.
This Aubergine and Spinach Pasta Bake is a genuinely satisfying vegetarian dinner. Rigatoni pasta tossed with wilted spinach combines with a rich tomato sauce studded with softened aubergine, red pepper, and a touch of chilli, finished under a bubbling layer of low-fat cheddar. At 300 calories and 6 WW Classic Points per serving, it is comfort food that works hard nutritionally.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Calories per serving: ~300
Nutrition per Serving (Estimated)
Protein: 15g | Fat: 8g | Carbohydrates: 45g | Fiber: 6g
WW Classic Points: Approximately 6 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 175g / 6oz rigatoni pasta (uncooked weight)
- 2 vegetable stock cubes, divided
- 225g / 8oz young spinach leaves, shredded
- 1 red onion, finely chopped
- 1 aubergine, diced
- 2 garlic cloves, crushed
- 1 red pepper, seeded and finely chopped
- 1 can (400g) chopped tomatoes
- 1 red chilli, seeded and finely chopped
- 8 to 10 basil leaves, shredded
- 115g / 4oz low-fat cheddar cheese, grated
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven. Heat the oven to 190C / 375F / Gas Mark 5.
- Cook the pasta. Cook the pasta in plenty of boiling water with 1 crumbled vegetable stock cube until al dente. Drain well and stir in the shredded spinach leaves.
- Cook the vegetables. Preheat a non-stick frying pan or wok. Add the red onion and dry-fry for 2 to 3 minutes until soft. Add the aubergine, garlic, and red pepper and cook for a further 6 to 8 minutes, until the aubergine starts to color.
- Build the sauce. Add the chopped tomatoes, chilli, and remaining stock cube. Bring the sauce to a gentle simmer. Season with salt and black pepper.
- Assemble. Pour the pasta and spinach into a large ovenproof dish. Cover with the tomato and vegetable sauce, then sprinkle with the shredded basil and grated cheddar.
- Bake. Bake for 15 to 20 minutes, until golden brown on top.
Serving Suggestions
- Serve with a simple green salad dressed with lemon and olive oil
- Pair with crusty whole-grain bread for a heartier meal
- Add a scattering of extra fresh basil just before serving
- Offer alongside a light soup for a cozy weeknight dinner
- Leftovers reheat well for a satisfying next-day lunch
Tips and Variations
- Dry-frying the aubergine and onion, rather than sauteing in oil, keeps the calorie count lower while still developing good flavor.
- Adjust the chilli to taste, or omit entirely for a milder version suitable for the whole family.
- Stirring the spinach into the drained pasta while it is still hot wilts it gently without any additional cooking.
- Any short pasta shape works well in place of rigatoni, including penne or fusilli.
- This bake freezes well; assemble fully, then freeze unbaked and bake from frozen, adding extra time as needed.
Why This Recipe Works
Cooking the aubergine and vegetables separately from the tomato sauce allows them to develop real color and flavor through direct contact with the hot pan, rather than simply softening in liquid. Stirring wilted spinach directly into the pasta means every forkful carries greens throughout, not just on top. The result is a pasta bake that feels indulgent and comforting while delivering genuine nutritional substance from the vegetables built into every layer.
Storage and Reheating
Store cooled pasta bake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 170C oven covered with foil for 15 minutes. Also freezes well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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