Baked Tortellini with Tomatoes and Ham
(1 vote)
(1 vote)
Health Score:
75 / 100
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)
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 42.48 g | (43 %) | ||
| Fat | 54.38 g | (47 %) | ||
| Carbohydrates | 33.89 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.07 g | (7 %) |
more nutritional values
| Vitamin A | 437.27 mg | (54,659 %) | ||
| Vitamin D | 2.53 μg | (13 %) | ||
| Vitamin E | 5.69 mg | (47 %) | ||
| Vitamin B₁ | 0.47 mg | (47 %) | ||
| Vitamin B₂ | 0.71 mg | (65 %) | ||
| Niacin | 13.48 mg | (112 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 94.75 μg | (32 %) | ||
| Pantothenic acid | 0.98 mg | (16 %) | ||
| Biotin | 4.21 μg | (9 %) | ||
| Vitamin B₁₂ | 1.87 μg | (62 %) | ||
| Vitamin C | 12.6 mg | (13 %) | ||
| Potassium | 604.07 mg | (15 %) | ||
| Calcium | 480.37 mg | (48 %) | ||
| Magnesium | 53.06 mg | (18 %) | ||
| Iron | 3.34 mg | (22 %) | ||
| Iodine | 60.92 μg | (30 %) | ||
| Zinc | 2.58 mg | (32 %) | ||
| Saturated fatty acids | 25.43 g | |||
| Cholesterol | 326.6 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 packets Tortellini (such as with spinach and ricotta filling) á 200 g
- salt
- 350 grams Cherry tomatoes
- 1 garlic clove
- 4 Anchovy fillet
- 4 eggs
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- 80 grams shredded Mozzarella
- 50 grams grated Parmesan
- freshly ground peppers
- Red pepper flakes
- olive oil (for the baking dish)
- 200 grams air-dried ham (such as. Serrano or Parma)
- 60 grams Pine nuts
- 1 handful Arugula
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.
