Baked Pasta with Zucchini and Tomatoes
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
992
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 992 cal. | (47 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 658 mg | (66 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 36 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 357 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Penne
- 1 Zucchini
- 2 Tomatoes
- 2 garlic cloves
- 300 grams Ricotta cheese
- 300 grams Whipped cream
- 300 milliliters milk
- 4 eggs
- salt
- freshly ground peppers
- Fat (for the pan)
- 125 grams grated Gruyere
- Basil (for garnishing)
Preparation steps
1.
Cook pasta in boiling salted water until al dente, rinse in cold water and drain. Rinse and pat dry zucchini and tomatoes, cut into 0.5 cm thick slices (approximately 1/5 inch).
2.
Whisk ricotta with cream, milk and eggs. Season with salt and pepper. Peel garlic and squeeze through a press, add to ricotta cream.
3.
Combine pasta with tomato and zucchini slices and layer in greased casserole pan. Spread cream over and sprinkle with cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 35 minutes.
4.
Garnish with basil and serve.
