Baked Spaghetti Cups

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Baked Spaghetti Cups
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
402
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie402 cal.(19 %)
Protein14 g(14 %)
Fat18 g(16 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.1 mg(9 %)
Vitamin K14.6 μg(24 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.2 mg(14 %)
Folate45 μg(15 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C3 mg(3 %)
Potassium322 mg(8 %)
Calcium158 mg(16 %)
Magnesium46 mg(15 %)
Iron1.5 mg(10 %)
Iodine11 μg(6 %)
Zinc1.8 mg(23 %)
Saturated fatty acids10.3 g
Uric acid55 mg
Cholesterol150 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
18 ozs Spaghetti
salt
2 sticks Celery (cut into thin strips)
cup cream (48% fat)
cup milk
2 eggs
2 Tbsps Crème fraiche
2 Tbsps grated Parmesan
freshly ground peppers
To garnish
Chives
How healthy are the main ingredients?
CeleryParmesansalteggChives
Product recommendation
Variation: use leeks instead of celery.
Preparation

Kitchen utensils

1 Pot, 1 Casserole dish (22 x 15 cm), 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Sieve, 1 Salad spinner, 1 Piping bag, 1 Tablespoon

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 4 ramekins or ovenproof glass dishes.
2.
Cook the spaghetti in boiling salted water until just tender. Drain and set aside.
3.
Cook the celery strips in boiling salted water for 3-4 minutes, then drain well.
4.
Divide the spaghetti and celery between the ramekins.
5.
Beat together the cream, milk, eggs and creme fraiche until smooth. Stir in the cheese and season to taste with salt and pepper. Pour over the spaghetti and celery.
6.
Bake for about 25 minutes until golden and bubbling. Serve garnished with chives.