Baked Pasta with Peppers and Almonds recipe

Ingredientsfor

Ingredients: 400 grams macaroni; 2 Red Bell pepper; 1 onion; 2 Tbsps olive oil; 50 grams Almond slivers; 1 bunch parsley; 100 grams grated Parmesan; 2 eggs; 125 milliliters Whipped cream; 125 grams Mozzarella

How healthy are the main ingredients?

Whipped cream Mozzarella Parmesan olive oil parsley onion

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Preparation

Halve peppers, remove seeds and ribs and cut into thin strips. Peel and finely dice onion. Cook pasta in plenty of salted boiling water, about 7 minutes. Drain and rinse. Heat oil in a pan. Add onion and sauté briefly. Add pepper strips and cook 5 minutes. Season with salt and pepper and mix with the pasta.

Transfer pasta and vegetables to a round baking dish and sprinkle with almonds. Rinse parsley and set 1 sprig aside. Finely chop the rest. Mix eggs with cream, Parmesan and chopped parsley and pour mixture over the pasta. Cut mozzarella into cubes and sprinkle over the top. Bake in an oven preheated to 180°C (approximately 350°F) until top is golden-brown, about 35 minutes. Garnish with remaining parsley leaves.

Calorie	3,019 cal.	(144 %)
Protein	130 g	(133 %)
Fat	138 g	(119 %)
Carbohydrates	310 g	(207 %)
Sugar added	0 g	(0 %)
Roughage	35.6 g	(119 %)

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Ingredients

Baked Pasta with Peppers and Almonds