Directions:
- Prepare Basil Oil: Combine basil, olive oil, chopped garlic and red pepper flakes in a large bowl; set aside.
- Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan.
- Place tomatoes in oven bag and squeeze bag to crush tomatoes. Add eggplant, bell pepper, onion, oil, flour, Italian seasoning and salt. Turn bag several times to mix. Arrange ingredients in even layer.
- Close bag with nylon tie. Cut six 1/2-inch slits in top of bag. Tuck ends of bag in pan.
- Bake 20 to 25 minutes or until eggplant is tender. Carefully cut bag open. Spoon roasted vegetables into Basil Oil. Add the cooked pasta and cheeses; stir until mixed well. Serve immediately or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 570.29 Kcal (2388 kJ) | ||
| Calories from fat | 218.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.24g | 37% | |
|---|---|---|---|
| Cholesterol | 36.68mg | 12% | |
| Sodium | 1048.41mg | 44% | |
| Potassium | 436.71mg | 9% | |
| Total Carbs | 55.97g | 19% | |
| Sugars | 12.36g | 49% | |
| Dietary Fiber | 8.83g | 35% | |
| Protein | 36.46g | 73% | |
| Vitamin C | 34.1mg | 57% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.7mg | 81% | |
| Calcium | 825.5mg | 83% | |
| Amount Per 100 g | |||
| Calories | 103.37 Kcal (433 kJ) | ||
| Calories from fat | 39.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 37% | |
|---|---|---|---|
| Cholesterol | 6.65mg | 12% | |
| Sodium | 190.03mg | 44% | |
| Potassium | 79.16mg | 9% | |
| Total Carbs | 10.15g | 19% | |
| Sugars | 2.24g | 49% | |
| Dietary Fiber | 1.6g | 35% | |
| Protein | 6.61g | 73% | |
| Vitamin C | 6.2mg | 57% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2.7mg | 81% | |
| Calcium | 149.6mg | 83% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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