Brassica Pasta Gratin
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
1725
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,725 cal. | (82 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 191 g | (127 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.9 g | (50 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 262.1 μg | (437 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,109 mg | (28 %) | ||
| Calcium | 827 mg | (83 %) | ||
| Magnesium | 208 mg | (69 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 180 μg | (90 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 45 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for the dish)
- 4 cups short macaroni
- 13 ½ cups fresh Spinach
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- olive oil
- Nutmeg (freshly grated)
- 1 ¼ cups Mascarpone
- 1 ½ cups vegetable stock
- 1 ¼ cups Fontina cheese (grated or diced)
- 1 cup fresh Parmesan (grated)
- 1 cup breadcrumbs
- ⅛ cup butter (flaked)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a casserole dish with butter.
2.
Cook the pasta in boiling salted water for around 5 minutes, drain, quench in cold water and drain well.
3.
Wilt the spinach in boiling salted water. Drain, quench in cold water, squeeze out the moisture and roughly chop.
4.
Fry the shallot and garlic in a pan in 1 tbsp oil until translucent. Add the spinach, fry together briefly and season to taste with salt, ground black pepper and nutmeg. Take off the heat.
5.
Mix together the mascarpone, vegetable stock, Fontina cheese and half of the parmesan and season with salt and ground black pepper.
6.
Mix the pasta with the spinach and the sauce and spoon into the dish. Mix the breadcrumbs with the rest of the parmesan and sprinkle over the top of the dish. Dot the flakes of butter over the top and bake in the oven for 20-25 minutes. Take out of the oven and serve immediately.
