Baked Spaghetti in Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 458 mg | (11 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams Spaghetti
- salt
- 1 handful parsley
- 1 Tbsp olive oil (for the ramekins)
- 2 shallots
- 2 garlic cloves
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 200 milliliters Whipped cream
- 200 milliliters Beef broth (or vegetable broth)
- 50 grams grated Parmesan
- 2 eggs
- peppers
Preparation steps
Cook the pasta according to package directions until al dente.
Rinse the parsley, shake dry, pluck and finely chop.
Preheat the oven to 200°C (approximately 400°F). Grease four 400 ml (approximately 14 ounce) serving ramekins.
Peel and finely chop the shallots and garlic. Heat the butter in a skillet and saute the shallots and garlic until translucent. Sprinkle with the flour and deglaze with the white wine, stirring until smooth. Simmer, stirring for 1-2 minutes, add the cream and broth and simmer, stirring occasionally until slightly cream, about 5 minutes. Remove from heat, let cool slightly, mix in the cheese and the eggs and season well with salt and pepper.
Fill the ramekins with some of the spaghetti in a beehive fashion.
Toss the remaining noodles with the parsley and the sauce and pour into the ramekins.
Bake until golden brown about 35 minutes. Turn out of the molds and serve.
