Baked Pasta with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 912 cal. | (43 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 30.5 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 289 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pasta
- 350 grams Tagliatelle
- 200 grams Smoked bacon
- 150 grams Frozen pea
- 2 onions
- 1 garlic clove
- 250 grams Whipped cream
- 3 eggs
- 50 grams Parmesan
- 1 bunch Basil
- 20 grams butter
- salt
- peppers (freshly ground)
- Fat (for the pan)
- For the sauce
- 500 grams Tomatoes
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- salt
- peppers (freshly ground)
Preparation steps
For the pasta: Cut the bacon into thin strips.
Cook the noodles according to the package instructions, drain. Butter and baking dish.
Peel the onion and the garlic. Chop and saute with the bacon in a frying pan. Rinse the basil and chop finely.
Cook the peas in boiling salted water for about 4 minutes. Drain.
Mix the cream with the eggs, half the cheese, basil, bacon, onions, and peas. Mix with the pasta. Place in the greased baking dish with bake in the oven at 200°C (approximately 400°F) for about 25 minutes.
For the sauce: Rinse the tomatoes and coarsely chop. Bring to a boil with 1/8 liter (approximately 1/2 cup) of water. Season with salt and pepper and cook for 30 minutes. Strain through a sieve.
Melt the butter in a saucepan, stir in the flour and let cook briefly. Stir in the tomato puree to make a thick sauce. Season to taste.
Cut the baked pasta into pieces. Serve arranged on plates with salad and tomato sauce.
