Baked Pasta with Tomatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
2092
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,092 cal. | (100 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 387 g | (258 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.4 g | (98 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 219 μg | (73 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,473 mg | (37 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 326 mg | (109 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 9 cups macaroni
- 3 Tbsps olive oil
- 3 ⅓ cups cherry Tomatoes (halved)
- 1 clove garlic cloves (crushed)
- 1 small onion (thinly sliced)
- ¾ cup Mozzarella (diced)
- salt
- freshly ground Black pepper
- Basil
- ⅜ cup cream (35% fat)
- ½ cup grated Parmesan
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a small roasting tin or baking dish.
2.
Cook the macaroni in a large pan of boiling salted water for 8-10 minutes, until tender but firm to the bite. Drain and reserve about 3 tablespoons of the cooking liquid.
3.
Heat the oil in a frying pan. Add the tomatoes, onion and garlic and cook, stirring, for 3-5 minutes until the tomatoes are starting to soften.
4.
Remove from the heat and add to the macaroni with the mozzarella. If too thick, add some of the reserved cooking water. Season to taste with salt and black pepper and put into the tin.
5.
Pour over the cream and sprinkle with parmesan cheese. Scatter with the basil and bake for 15-20 minutes until bubbling and golden brown.
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