Ingredients
| 1/2 cup | (100g) | quinoa |
| 420g | jar | pre-made favourite pasta sauce |
| 2 | tbsp | tomato paste |
| 375g | CARNATION | Light & Creamy Evaporated Milk |
| 1 | tbsp | cornflour |
| 1/3 cup | (25g) | shaved parmesan cheese |
| 1/2 | tsp | minced chilli |
| 1/2 cup | (50g) | mozzarella |
| 350 | g | punnet mixed cherry tomatoes, halved |
| 1/2 | cup | chopped basil |
Method
-
1
Preheat oven to 200°C/180°C fan forced. Cook quinoa according to packet instruction, keep warm.
-
2
Heat tomato sacue and tomato paste over low heat in a large saucepan. In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Evaporated Milk, add remaining CARNATION Light & Creamy Evaporated Milk; add to pan with parmesan, and chilli; cook for 10 minutes or until thickened.
-
3
Remove from heat and stir in quinoa. Fold in half of the mozzarella and half of the tomatoes, and half of the basil. Pour into a 6 cup (1.5Litre) capacity baking dish. Top with remaining tomatoes and mozzarella.
-
4
Bake for 20 minutes or until golden and brown. Just before serving top with remaining basil. Serve.
Nutrition
| ENERGY (kJ) | ENERGY (cal) | PROTEIN TOTAL (g) | FAT TOTAL (g) | SATURATED FATS (g) | CARBOHYDRATE (g) | SUGARS (g) | SODIUM (mg) | DIETARY FIBRE (g) | CALCIUM (mg) | |
|---|---|---|---|---|---|---|---|---|---|---|
| Average Quantity per Serving: 349 g | 1440 | 344 | 18.7 | 9.3 | 4.2 | 42.8 | 21.7 | 708 | 5.8 | 462.3 |
| Average Quantity per: 100 g | 412 | 98 | 5.4 | 2.7 | 1.2 | 12.3 | 6.2 | 203 | 1.7 | 132.5 |