Blue Cheese Pasta Bake

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Blue Cheese Pasta Bake
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
661
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie661 kcal(31 %)
Protein21.23 g(22 %)
Fat36.92 g(32 %)
Carbohydrates64.23 g(43 %)
Sugar added0 g(0 %)
Roughage0.31 g(1 %)
Vitamin A101.5 mg(12,688 %)
Vitamin D0 μg(0 %)
Vitamin E0.14 mg(1 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.26 mg(24 %)
Niacin5.33 mg(44 %)
Vitamin B₆0.15 mg(11 %)
Folate77.6 μg(26 %)
Pantothenic acid0.53 mg(9 %)
Biotin1.03 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C3.54 mg(4 %)
Potassium198.98 mg(5 %)
Calcium343.87 mg(34 %)
Magnesium82.38 mg(27 %)
Iron3.13 mg(21 %)
Zinc2.02 mg(25 %)
Saturated fatty acids22.01 g
Cholesterol83.32 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8 cups
1 ⅔ cups
baby Plum tomato (halved)
1 cup
freshly ground Black pepper
1.333 cups
To garnish
Preparation

Kitchen utensils

1 Tablespoon, 1 Teaspoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Baking sheet, 1 Citrus juicer, 1 Paper towel, 1 Small bowl

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
2.
Cook the penne in boiling, salted water until' al dente', refresh in cold water and drain.
3.
Mix the penne with the tomatoes and creme fraiche and season to taste with salt and pepper.
4.
Put into the baking dish and crumble the Gorgonzola over the top. Bake for 10-15 minutes until bubbling.
5.
Scatter basil over the top and serve immediately.