Florentine Conchiglie Gratin
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
498
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 178.7 μg | (298 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs large Conchiglie
- 9 cups Spinach
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps olive oil
- Nutmeg
- 2 cups Sieved Tomatoes
- 1 tsp dried oregano
- sugar
- Chili powder
- 1 ¼ cups grated Mozzarella
Preparation steps
1.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Cook the pasta in boiling salted water, until still quite firm. Quench in cold water and drain well.
3.
Briefly blanch the spinach in salted water. Quench in cold water, squeeze out the moisture and chop. Fry the shallot and garlic in oil in a hot frying pan until translucent. Transfer to a bowl, mix with the spinach and season to taste with salt, ground black pepper and nutmeg.
4.
Mix the tomatoes with the oregano and season with salt, a pinch of sugar and chilli. Pour into an oven-proof dish.
5.
Fill the pasta shells with the spinach mixture and arrange on top of the tomato sauce. Sprinkle with mozzarella and bake in the oven for 15-20 minutes until golden brown.
