Chickpea and Eggplant Baked Pasta

• 3 cups - leftover chickpea and eggplant stew, see recipe the link below
• 8 ounces pasta, fusilli prefer whole wheat
• 1/2 cup bread cubes, dry prefer whole wheat
• 1/2 tablespoon olive oil or canola oil, or any vegetable oil
• 3/4 cup feta cheese crumbled, or goat cheese
• 13 cup basil freshly chopped, or mint
• 1 1/2 tablespoons lemon juice or to taste
• 3 tablespoons basil freshly chopped, or mint leaves, for garnish

1. Preheat oven to 350AF.
2. Spray a 2-quart baking dish with cooking spray.
3. Bring a large pot of water to a boil.
4. Cook fusilli according to package directions.
5. Drain and rinse.
6. Mix together breadcrumbs and oil in a small bowl.
7. Add the pasta, stew, cheese, fresh mint (or basil) and lemon juice in a large bowl and toss until mix well.
8. Spread the mixture evenly in the prepared baking dish.
9. Sprinkle the breadcrumb mixture on top.
10. Bake until the topping is golden and crispy, 28 to 32 minutes.
11. Top with remaining basil or mint.
12. Serve warm.

chickpea, pasta, bread cubes, olive oil, feta cheese, basil freshly, lemon juice, basil freshly

Taken from recipeland.com/recipe/v/chickpea-eggplant-baked-pasta-51737 (may not work)