Brassica Pasta Gratin

Name: Brassica Pasta Gratin
Total time: 1 h
Yield: 4
Ingredients: butter (for the dish); 4 cups short macaroni; 13.5 cups fresh Spinach; 1 shallot (finely chopped); 1 clove garlic cloves (finely chopped); olive oil; Nutmeg (freshly grated); 1.25 cups Mascarpone; 1.5 cups vegetable stock; 1.25 cups Fontina cheese (grated or diced); 1 cup fresh Parmesan (grated); 1 cup breadcrumbs; 0.125 cup butter (flaked)

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Health Score:

72 / 100

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr

Ready in

Calories:

1725

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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)

How healthy are the main ingredients?

Mascarpone Spinach Parmesan garlic clove shallot olive oil

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a casserole dish with butter.

Cook the pasta in boiling salted water for around 5 minutes, drain, quench in cold water and drain well.

Wilt the spinach in boiling salted water. Drain, quench in cold water, squeeze out the moisture and roughly chop.

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.

Mix together the mascarpone, vegetable stock, Fontina cheese and half of the parmesan and season with salt and ground black pepper.

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.

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