4 Serves
45 Mins
43 g
131 g
12 g
Preheat your oven to 200°C.
Ingredients, vitamins, and health benefits
Pasta
Pasta Sauce
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Vitamin K
84 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
363 µg / 400 µgCalcium
580 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
704 mg / 1,250 mgPotassium
1071 mg / 4,700 mgSodium
1424 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
110 µg / 55 µgFiber
10 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
121 gAlcohol
0 g
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain the pasta using a colander.
In a large mixing bowl, combine the cooked pasta, pasta sauce, chopped tomatoes, broccoli florets, vegetable burger crumbles, fresh basil, and fennel seeds. Stir in 4 ounces of the mozzarella cheese until well incorporated.
Transfer the mixture into a 9x13 baking dish and sprinkle the remaining 2 ounces of mozzarella cheese over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and the sauce is bubbling.
Tomato
Broccoli
Vegetable Burger Crumbles
Basil
Fennel Seeds
Mozzarella Cheese
Vitamin A
156 µg / 900 µgVitamin C
62 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
84 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
363 µg / 400 µgCalcium
580 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
704 mg / 1,250 mgPotassium
1071 mg / 4,700 mgSodium
Fiber
10 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
2
g32
g1
g
Zinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
110 µg / 55 µgAlcohol
0 g