Baked Pasta with Mushrooms
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(0 votes)
Health Score:
65 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams button Mushroom
- 1 Tbsp vegetable oil
- 250 milliliters pureed Tomatoes
- Salt freshly ground pepper
- 100 grams Smoked ham
- 250 grams premade Tortellini
- 250 grams Rigatoni
- 125 grams grated Gouda
- cayenne pepper
Preparation steps
1.
Clean mushrooms and cut into thick slices. Heat oil in a pan and saute mushrooms for a few seconds on high heat. Add tomato puree and bring to a boil, season with salt and pepper. Cut ham into strips.
2.
Cook tortellini and rigatoni according to package instructions in plenty of boiling salted water until al dente. Drain well.
3.
Spread tortelllini, rigatoni, mushrooms with tomatoes and ham in a greased baking dish. Sprinkle with Gouda and bake in preheated oven at 220°C (convection oven 200°C; gas mark 4-5) (approximately 425°F) for about 10-15 minutes. Season with cayenne pepper and serve.
