Baked Tortellini with Tomatoes and Ham

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Baked Tortellini with Tomatoes and Ham
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
808
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie808 kcal(38 %)
Protein42.48 g(43 %)
Fat54.38 g(47 %)
Carbohydrates33.89 g(23 %)
Sugar added0 g(0 %)
Roughage2.07 g(7 %)
Vitamin A437.27 mg(54,659 %)
Vitamin D2.53 μg(13 %)
Vitamin E5.69 mg(47 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.71 mg(65 %)
Niacin13.48 mg(112 %)
Vitamin B₆0.38 mg(27 %)
Folate94.75 μg(32 %)
Pantothenic acid0.98 mg(16 %)
Biotin4.21 μg(9 %)
Vitamin B₁₂1.87 μg(62 %)
Vitamin C12.6 mg(13 %)
Potassium604.07 mg(15 %)
Calcium480.37 mg(48 %)
Magnesium53.06 mg(18 %)
Iron3.34 mg(22 %)
Iodine60.92 μg(30 %)
Zinc2.58 mg(32 %)
Saturated fatty acids25.43 g
Cholesterol326.6 mg

Ingredients

for
4
Ingredients
2 packets
Tortellini (such as with spinach and ricotta filling) á 200 g
350 grams
1
4
4
200 milliliters
100 grams
80 grams
50 grams
grated Parmesan
freshly ground Pepper
Olive oil (for the baking dish)
200 grams
air-dried Ham (such as. Serrano or Parma)
60 grams
1 handful

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Cook the tortellini in a pot of boiling salted water until very al dente Drain well.

Rinse and halve the tomatoes. Peel and finely chop the garlic. Rinse the anchovies, pat dry and finely chop. In a bowl, whisk the eggs with the cream, crème fraîche, garlic, anchovies and half the mozzarella. Whisk in the Parmesan. Season with salt, pepper and red pepper flakes.

2.

Rub a large baking dish with olive oil. Toss the tortellini and the tomatoes into the pan and pour the egg mixture over. Top with the ham and sprinkle with pine nuts and the remaining Parmesan. Bake until golden brown, about 25 minutes. Rinse the arugula, shake dry and scatter over the casserole.