Stuffed, Baked Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 305 mg | (31 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Pasta shell
- salt
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 splash dry white wine
- 400 grams pureed Tomatoes
- 1 pinch sugar
- freshly ground peppers
- 300 grams button Mushroom
- 200 grams Ricotta cheese
- 5 Tbsps grated Parmesan
- 2 Tbsps freshly chopped parsley
Preparation steps
Cook pasta in a pot of salted water until al dente, drain, rinse with cold water and drain again.
For the sauce, peel onion and garlic and finely dice both. Heat 1 tablespoon oil in a pot and saute onion and garlic until translucent. Add tomato paste, mix and then add wine. Add tomatoes, simmer for about 10 minutes and season with sugar, salt and pepper.
For the filling, trim mushrooms and cut into small cubes. Heat remaining oil in a pan and saute mushrooms in until liquid is gone. Remove from the heat and let cool. Then mix mushrooms in a bowl with drained ricotta and 2-3 tablespoons Parmesan and season with salt and pepper. Fill pasta with ricotta mixture.
Pour the tomato sauce into a baking dish and place pasta on top. Sprinkle with remaining cheese and parsley and bake in the oven for 30 minutes until golden brown.
