Prep time 15 min
Cook time 25 min
Serves 4
Nutritional information per serving
Weight 349 g
Energy 1440 cal
Protein 18.7 g
Total Fat 9.3 g
Saturated Fat 4.2 g
Carbs 42.8 g
Sugars 21.7 g
Sodium 708 mg
Fibre 5.8 g
Calcium 462.3 mg
Nutritional information per 100g
Weight 100 g
Energy 412 cal
Protein 5.4 g
Total Fat 2.7 g
Saturated Fat 1.2 g
Carbs 12.3 g
Sugars 6.2 g
Sodium 203 mg
Fibre 1.7 g
Calcium 132.5 mg


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  1. Preheat oven to 200°C/180°C fan forced. Cook quinoa according to packet instructions, keep warm.

  2. Heat tomato sauce and tomato paste over low heat in a large saucepan. In a large jug, blend cornflour with 1 tablespoon of NESTLÉ CARNATION Light & Creamy Evaporated Milk add remaining NESTLÉ 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

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