Baked Spaghetti Cups
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Spaghetti
- salt
- 2 sticks Celery (cut into thin strips)
- ⅞ cup cream (48% fat)
- ⅜ cup milk
- 2 eggs
- 2 Tbsps Crème fraiche
- 2 Tbsps grated Parmesan
- freshly ground peppers
- To garnish
- Chives
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.
